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panda express string bean chicken recipe

String Bean Chicken Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) boneless skinless chicken breast, thinly sliced
  • 12 oz (340g) fresh green beans, trimmed
  • 3 tbsp low-sodium soy sauce, divided
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tsp cornstarch, divided
  • 1 tbsp vegetable oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • 1/4 tsp red pepper flakes (optional)

Method
 

  1. Slice chicken thin against the grain, toss with 1 tsp cornstarch, 1 tbsp soy sauce, and 1/4 tsp white pepper, and marinate for 10 minutes.
  2. Whisk together the remaining 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 cup chicken broth, 1/2 tsp sugar, and 1 tsp cornstarch in a small bowl until smooth.
  3. Heat a wok or skillet over high heat for 2 minutes, add 1 tbsp vegetable oil, then sear the chicken in a single layer for 2 minutes per side until lightly golden and cooked through. Remove to a plate.
  4. Add 12 oz green beans to the same hot pan and stir-fry over high heat for 3 to 4 minutes until bright green with slight char.
  5. Add 1 tbsp minced ginger and 3 cloves minced garlic, stir-fry 30 seconds, then pour in the sauce. Return chicken to the pan and toss over high heat for 1 minute until the sauce thickens. Remove from heat and stir in 1 tsp sesame oil.
  6. Spoon over rice, scrape all the sauce from the pan over the top, and scatter red pepper flakes to finish.

Notes

The 10-minute marinade makes a real difference to the chicken's texture, so don't skip it even when you're in a hurry. If your pan isn't large enough to hold all the chicken in one layer, sear it in 2 batches rather than crowding it. Leftovers reheat best in a hot skillet with a splash of water.