Panda Express Copycat String Bean Chicken with Coconut Aminos
This restaurant-style string bean chicken recreates the popular Panda Express dish with tender chicken strips and crisp green beans in a savory sauce. Made with coconut aminos instead of soy sauce and thickened with arrowroot starch, it delivers the same umami-rich flavors with cleaner ingredients. The chicken marinates briefly for extra flavor, while the green beans are quickly sautéed and steamed to maintain their bright color and crisp-tender texture. Perfect for weeknight dinners when you're craving takeout but want something healthier at home.
Ingredients
- ¼ cup chicken broth
- 3 tbsp coconut aminos
- 2 tsp arrowroot starch
- 1 lb chicken breast
- 1 tbsp arrowroot starch
- salt and pepper
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos
- 1 tbsp Shaoxing wine, sub rice wine vinegar
- 2 tbsp avocado oil
- 12 oz green beans, trimmed to 1 inch pieces
- ¼ cup water
- 3 cloves garlic, minced
- 2 tbsp green onion
Instructions
- 1
Prepare the sauce by whisking the ingredients together and set it aside
- 2
Slice the chicken on a diagonal into thin strips
- 3
Add the chicken to the bowl and add the arrowroot starch, toss to coat the chicken and add the remainder of the marinade ingredients, allow the chicken to marinate
- 4
Using a large skillet, heat the avocado oil over medium-high heat, add the chicken to the pan and cook on each side until cooked through, set aside
- 5
Reduce the heat to medium-low and add more avocado oil if needed, add the green beans to the pan and saute, add water to the pan and cover to allow the green beans to steam until they're tender
- 6
Uncover and add the garlic back to the pan and saute until fragrant, add the chicken and sauce back to the pan and stir to combine, stir fry until the sauce is thick
- 7
Add green onions and serve with a side of cauliflower rice or rice
Tips
Marinate the chicken for the full 20-30 minutes to develop deeper flavor and ensure the arrowroot starch coating adheres properly.
Don't overcook the green beans - they should remain bright green and crisp-tender for the best texture and color contrast.
If the sauce seems too thick, add a tablespoon of water; if too thin, cook uncovered for an extra minute to reduce.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Chicken can be marinated up to 4 hours ahead. Green beans can be trimmed and stored in refrigerator day before.
Serve immediately over cauliflower rice, jasmine rice, or steamed white rice for a complete meal.
Common Mistakes
Don't add garlic too early to avoid burning and creating bitter flavors.
Avoid overcrowding the pan when cooking chicken to ensure proper browning.
Substitutions
FAQ
Can I use frozen green beans instead of fresh?
Yes, but thaw and pat dry first. Reduce steaming time to 1 minute since frozen beans cook faster and can become mushy.
What if I don't have coconut aminos?
Substitute with low-sodium soy sauce in equal amounts, but note this will no longer be gluten-free due to wheat in soy sauce.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed.