Chinese string bean chicken is a quick and flavorful stir-fry made with tender pieces of chicken, crisp green beans, and onions tossed in a savory sauce. If you’ve ever ordered string bean chicken from Panda Express, this homemade version will feel very familiar — and just as satisfying.
The chicken gets most of its flavor from a simple marinade made with soy sauce, wine, sesame oil, cornstarch, and a touch of sugar. It doesn’t need a long soak, about 20 minutes is enough to season the chicken and help it stay tender during cooking. That said, if you have extra time, letting the chicken marinate a little longer in the refrigerator will only deepen the flavor.
Once everything hits the wok, the dish comes together fast. The chicken cooks quickly, the green beans stay crisp-tender, and the sauce lightly coats everything without overpowering the ingredients. It’s an easy recipe that’s great for weeknights, especially if you’re just getting comfortable with stir-frying at home.
Serving suggestion
I like to serve Chinese string bean chicken with fried rice and a side of pot stickers to turn it into a full takeout-style meal. Simple, familiar, and packed with flavor, this is one of those recipes that’s worth keeping in rotation.
Read next: How to stir-fry: Ingredients and recipes for healthy, fresh, fast meals
Print
Chinese string bean chicken recipe
- Prep Time: 15 minutes
- Marinade Time: 20 minutes
- Cook Time: 15 to 18 minutes
- Total Time: 53 minutes
- Yield: 2 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
Chinese string bean chicken recipe brings tender chicken, green beans, and onions in a light stir-fry sauce made with soy sauce and sesame oil.
Ingredients
- 1 lb boneless skinless chicken breast halves, cut into 1-inch chunks
- 2 tablespoons soy sauce
- 2 teaspoon of rice wine
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 cup yellow onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon black bean sauce
- 12 ounces green beans, trimmed, cut into 3-in pieces
Instructions
- Marinate the chicken
In a medium bowl, whisk together the soy sauce, rice wine, sesame oil, cornstarch, and sugar until smooth. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 20 minutes. - Stir-fry the chicken
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry, stirring constantly, until the chicken begins to brown and is cooked through, reaching an internal temperature of 165°F (74°C). Use a slotted spoon to transfer the chicken to a plate. - Cook the vegetables
Add the onion, garlic, and black bean sauce to the wok and stir-fry briefly until fragrant. Add the green beans and ¼ cup of water, then cover and cook for about 3 minutes, until the vegetables are tender-crisp. - Finish the dish
Return the chicken to the wok and toss everything together over high heat until well mixed and heated through, about 10 minutes. Serve immediately.
Nutrition
- Serving Size:
- Calories: 533
- Sugar: 11.9 g
- Sodium: 559.4 mg
- Fat: 22.3 g
- Carbohydrates: 27.5 g
- Protein: 56.6 g
- Cholesterol: 165.5 mg
Try these next
If this recipe works for you, you’ll also enjoy these.