Panda Express String Bean Chicken
This recipe is adapted from the post at Recipe Links. I made a few changes to more closely match the Panda Express version.
The secret to this dish is to deep fry the green beans shortly just to get the beans crispy. No more than 1 minutes should do. After reading this in the post by Jerry-Spokane, I watched the next time this dish was put together at Panda, and sure enough they do deep fry the green beans. It isn't necessary, but you may find it makes all the difference. If you have a wok, it will make this easier in the small amount of oil. If you are using a skillet you may need to add more oil to allow the beans to be deep fried. You can always use a deep fryer for this step. I added ginger to the marinade, and increased the marinade amount. Later I noticed Lisa- Spokane said she doubled her marinade. If you are going to double the marinade, do not follow my amounts, but double the amounts from the original post. You may have too much marinade if you double my already increased (but not doubled) recipe. Because I love fresh ginger, I added a small amount of grated ginger when I sauteed the onion and garlic, just before adding the black bean sauce. I sauteed this about 30 seconds before adding the black bean sauce.
Thanks Jerry and Lisa for your tips!
Panda Express String Bean Chicken
Adapted from: RecipeLink.com
1 lb. boneless, skinless chicken breast halves
3 tablespoons soy sauce
1 tablespoon rice wine (use dry sherry if you dont have rice wine)
1 1/2 teaspoons toasted sesame oil
3/4 teaspoon ground ginger
1 tablespoon cornstarch
1 teaspoon sugar
1/4 cup vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tablespoons garlic, minced
1/2 teaspoon grated ginger rhizome (root)
1 1/2 teaspoons black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1/4 cup chicken broth
Steamed rice or Panda's Chow Mein
Slice chicken breasts into 1/4-in. strips; place in medium bowl.
Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.
Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add trimmed, cleaned, dried green beans in several small batches and fry for about 1 minute each batch. Remove green beans from oil and set aside on paper towel to drain. Carefully pour off half the vegetable oil and discard. You should have about 2 tablespoons oil left.
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 (grated ginger, if using, saute about 30 seconds before adding black-bean sauce) and black-bean sauce. Quickly stir in green beans. Add chicken broth, 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.
Serve with steamed rice or Panda Express Chow Mein copycat
This is an original recipe version of Meemo's Kitchen; please include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
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