Indulge in the irresistible flavors of this Copycat Panda Express Chicken & Green Beans recipe. This homemade version captures the essence of the beloved takeout dish, promising a culinary adventure that’s both easy to make and impossible to resist. Elevate your home-cooking game and experience the perfect blend of savory chicken, crisp green beans, and a mouthwatering sauce that’ll leave you craving more.
In our household, this Copycat Panda Express dish has become a cherished tradition, weaving its way into our family dinners. There’s a delightful story of how my husband, initially skeptical about homemade versions of takeout favorites, was completely won over by the tantalizing aroma and rich flavors of this recipe. Now, it’s a staple that we enjoy together, creating memories with every delicious bite.
Why This Recipe Rocks:
- Authentic Flavor Fusion: Our recipe nails the distinctive taste of Panda Express, bringing the joy of takeout right to your home kitchen.
- Crispy Chicken Perfection: The secret? Coating the chicken in cornstarch and pan-frying until golden brown for a delightful crunch.
- Vibrant Veggie Harmony: The green beans and onions add a pop of color and a refreshing crunch, perfectly complementing the succulent chicken.
- Irresistible Sauce Magic: A symphony of soy sauce, ginger, and garlic creates a sauce that coats every bite, making it a flavor-packed experience.
Ingredients:
For The Sauce:
- 240 ml (1 cup) chicken broth
- 60 ml (1/4 cup) soy sauce
- 30 ml (2 tbsp) white wine
- 30 ml (2 tbsp) seasoned rice wine vinegar
- 2 tsp minced garlic
- 2 tsp finely grated ginger
- 1 tsp brown sugar
- 3 tbsp cornstarch
- 60 ml (1/4 cup) water
For The Chicken & Green Beans:
- 907 g (2 lbs) boneless skinless chicken breast, cut into chunks
- 80 g (1/3 cup) cornstarch
- 75 ml (5 tbsp) olive oil, divided
- 1 large white onion, roughly chopped
- 454 g (1 lb) fresh green beans, washed & trimmed
Directions:
- Making The Sauce:
- In a medium-sized skillet, whisk together all sauce ingredients except cornstarch and water until combined.
- Simmer the sauce for about 5 minutes, stirring occasionally.
- Combine cornstarch and water, adding it gradually to thicken the sauce. Set aside.
- Preparing The Meal:
- Toss chicken with cornstarch in a mixing bowl.
- Heat 3 tablespoons of olive oil in a wok, cook chicken until golden brown and cooked through. Set aside.
- Add remaining oil to the wok, sauté green beans for 2 minutes, then stir in onions and cook for an additional 5 minutes until tender.
- Return chicken to the wok, pour in the sauce, and toss everything together.
- Serve over white rice or with rice on the side.
Notes: Feel free to customize the recipe by adding your favorite veggies or adjusting the spice level. For a healthier option, consider using low-sodium soy sauce and olive oil. This dish reheats well, making it a fantastic choice for leftovers.
