Best 2 Panda Express String Bean Chicken Recipes

PANDA EXPRESS STRING BEAN CHICKEN BREAST

Steps:

• In a medium size mixing bowl, place the sliced chicken breast in bowl and add sauce ingredients (hoisin sauce, soy sauce, sesame seed oil, Shaoxing wine, cornstarch). Toss to thoroughly coat the chicken. Cover the bowl with cling film and refrigerate for at least 30 minutes. *The chicken can be marinated overnight if you want to do this step ahead of time.
• Heat your wok, large skillet, or frying pan with the oil over high heat. The oil should shimmer, and be just starting to smoke when hot enough. Place strained marinated chicken breast pieces into the oil and cook the chicken, quickly searing the pieces and removing them when cooked through. Cook the chicken in batches, if needed. Transfer to a plate when cooked and set aside. Discard any remaining marinade.
• Once the chicken has been removed from your wok, add the onion and stir fry for about 1 minute before adding the green beans. *You can add the green beans and onion at the same time, but I like my onions a bit more tender and my green beans slightly crisp.
• Add the string beans and continue to stir fry for an additional 2 minutes, or until the green beans have reached your desired level of tenderness. Add the garlic and ginger, and toss with the vegetables.
• Return the cooked chicken to your wok with the green beans and onions, toss to coat thoroughly and heat the chicken through. Serve immediately.

PANDA EXPRESS STRING BEAN CHICKEN RECIPE - (4/5)

Steps:

• Slice chicken breasts into bite size pieces; place in medium bowl. Combine soy sauce, rice wine, sesame oil, Wondra and sugar blend in a bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook. Heat olive oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish. Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp. Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.