panda express chicken and string beans recipe

The Best panda express chicken and string beans recipe

This Chicken and String Beans recipe from Panda Express is one of those simple, foolproof meals that just makes everything feel a little easier when life gets busy. I’ve been making it for years, and it’s always a hit with my kids—no fuss, no stress, and it tastes great whether it’s a weeknight dinner or a quick takeout-style meal when I’m too tired to cook from scratch. The way the chicken cooks so evenly in the sauce and the beans stay tender? Perfect. My kids love it because it’s not too spicy, not too greasy, and it’s always there when they’re hungry, whether they’re picking at their plates or diving in with their hands. It’s that kind of recipe that doesn’t judge you for eating it cold the next day or for making extra for leftovers—it just works.

I love this recipe because it’s packed with flavor without being heavy, and it’s got that perfect balance of protein and veggies that makes it feel like a real meal even though it’s quick. The string beans are crisp-tender, not mushy, and the sauce is just sweet enough to make everything taste good without overpowering. It’s also one of those dishes that’s easy to customize—if my kids want extra cheese or a little more sauce, I add it without hesitation. And honestly? It’s one of those meals that’s great for special occasions too. Whether it’s a family dinner, a game night, or just a lazy Sunday, this dish feels like a little treat without the extra effort. Plus, it’s got all the nutrients you need—protein to keep you full, fiber from the beans, and a touch of healthy fats that make it satisfying. No one ever complains about eating it, and it’s always a favorite when I’m trying to keep things simple but still delicious.

Panda Express Chicken & String Beans (Frozen Dough Version)

4.9 from 959 votes

A quick and flavorful take on Panda Express’s iconic dish, featuring crispy fried chicken and tender string beans in a savory sauce. This recipe uses store-bought dough for convenience but can be adapted for homemade dough if preferred.

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Prep Time10 mins

Cook Time40 mins

Resting Time0 mins

Total Time50 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup cornstarch
• 1 cup vegetable oil (for frying)

For the String Beans

• 1 lb string beans, trimmed
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste

For the Sauce

• 1 cup Panda Express-style tomato sauce (or homemade: 1 can crushed tomatoes + 1 tbsp tomato paste)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 green onion, sliced (for garnish)

👨‍🍳Directions

1. 1 Preheat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Ensure the oil is deep enough to cover the chicken pieces.
2. 2 In a shallow bowl, mix flour, salt, black pepper, and paprika. Set aside.
3. 3 Dredge chicken pieces in the flour mixture, ensuring they are fully coated. Place on a plate.
4. 4 Heat oil to 375°F (190°C). Fry chicken in batches for 3-4 minutes until golden brown and cooked through. Drain on paper towels.
5. 5 While chicken fries, heat 1 tbsp oil in a skillet over medium-high heat. Add minced garlic, red pepper flakes, and string beans. Sauté for 5-6 minutes until beans are tender but still crisp.
6. 6 In a saucepan, combine tomato sauce, soy sauce, brown sugar, sesame oil, and minced garlic and ginger. Simmer for 3-4 minutes until slightly thickened.
7. 7 To assemble, place fried chicken on a plate, top with sautéed string beans, and pour the sauce over. Garnish with sliced green onions.

🔧Equipment

• Deep fryer or heavy-bottomed pot with lid
• Skillet or frying pan
• Mixing bowls
• Cutting board
• Measuring cups and spoons
• Slotted spoon
• Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 6🍬Sugars: 10🥩Protein: 30

📝Notes

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This Panda Express-style chicken and string beans recipe is always a solid choice for any gathering because it’s quick, flavorful, and easy to double up for a crowd. It’s that kind of dish that feels like a little taste of takeout without the mess, and since the seasoning is simple and the prep is fast, it never lets anyone down—whether you’re serving a small family or a few extra guests. Plus, it’s got that perfect balance of crispy, savory chicken and tender beans that everyone can enjoy without fussing over complicated sides.

❓ Frequently Asked Questions About Panda Express Chicken & String Beans (Frozen Dough Version)

What is the recommended cooking time for Panda Express-style chicken and string beans?

The recommended cooking time for Panda Express-style chicken and string beans is typically around 8-10 minutes. Cook the chicken breast until it reaches an internal temperature of 165°F (74°C) and the string beans should be tender but still crisp. Avoid overcooking to maintain their texture.

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Can I substitute regular green beans for string beans in this recipe?

Yes, you can substitute regular green beans for string beans, but adjust the cooking time slightly. Since regular green beans are thicker, they may take 2-3 minutes longer to cook through. Cut them into similar-sized pieces to ensure even cooking.

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What’s the best way to prevent the chicken from getting dry while cooking?

To keep the chicken moist, pat it dry with a paper towel before seasoning, then coat it evenly with Panda Express-style sauce (or a mix of soy sauce, cornstarch slurry, and a little sesame oil). Avoid overcrowding the pan—cook in batches if needed—and use a light spray of oil to prevent sticking. Resting the chicken for 2-3 minutes after cooking also helps retain juices.

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How can I make the sauce thicker or adjust the flavor?

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the pan at the end of cooking. For extra depth, add ½ teaspoon black pepper, garlic powder, or a splash of hoisin sauce to enhance the flavor. If the sauce is too thin, simmer it for another minute to evaporate excess liquid.

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Can I use a slow cooker or Instant Pot instead of a stovetop?

Yes, you can adapt this recipe using a slow cooker or Instant Pot, but adjustments are needed: – Slow Cooker: Cook on low for 1.5–2 hours (chicken) and string beans can be added in the last 30 minutes (they’ll soften). – Instant Pot: Pressure cook the chicken for 5 minutes, then let it sit for 5 minutes, then add the beans and sauce for 2–3 minutes on high pressure. Stir in cornstarch slurry at the end for thickness.