Panda’s String Bean Chicken Breast (Copy-cat)

I love this dish at Panda Express. It’s one of their Wok Smart items which means it’s a healthier choice; lower in calories and fat. I think my version is even tastier. Each serving has 174 calories and 6 grams of fat.
Panda’s String Bean Chicken Breast (Copy-cat)

Helpful Tips About this Recipe

Makes 4 servings, 5 cups total. Each serving,1¼ cups.

Food Facts
One 5.6 oz serving of Panda Express String Bean Chicken has 190 calories, 9g fat, 2g sat. fat, 14g protein.

Healthy Benefits

Green beans are a very good source of vitamins, minerals, and plant derived micronutrients. They’re a very rich source of dietary fiber and contain excellent levels of vitamin A.
Garlic promotes circulation and lowers cholesterol.  It also contains sulfur compounds that may help to prevent cancer growth.

WW Freestyle SmartPoints 2
WW SmartPoints
SKINNY FACTS: for 1 serving (1¼ cups)
174 calories, 6g fat, 1g sat. fat, 28mg chol, 17g prot, 15g carbs, 5g fiber, 478mg sodium, 2g sugar
FACTS: for Freestyle SmartPoints
51 calories, 0g sat. fat, 2g sugar, 0g protein


Panda’s String Bean Chicken Breast (Copy-cat)

Panda’s String Bean Chicken Breast (Copy-cat)

5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Refrigerate: 20 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Asian, Chinese
Servings 4
Calories 174 kcal


  • ½ pound chicken breasts, boneless, skinless, diced (2 cups raw chicken)
  • 3 tablespoons lite soy sauce (use Tamari sauce for gluten-free)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil (can use vegetable or olive oil, if desired)
  • teaspoons sugar 
  • Dash of red pepper flakes, if desired
  • teaspoons vegetable oil, divided
  • 1 cup onions, chopped
  • 2 tablespoons garlic, minced
  • 4 cups (~13 oz) fresh green beans, trimmed, cut in 3 inch pieces
  • ⅓ cup + 2 tablespoons water
  • Black pepper, to taste


  • Place diced chicken in a medium bowl. In small bowl, combine soy sauce, vinegar, sesame oil, sugar and red pepper flakes. Pour over chicken. Toss to coat. Cover and refrigerate at least 20 minutes or until ready to cook.
  • In a large, nonstick pan, heat 2 teaspoons vegetable oil over high heat until quite hot. Add chicken with marinating sauce and cook, stirring constantly, about 3 minutes until chicken begins to brown and is cooked through. Remove chicken with slotted spoon to plate. Try to leave most of sauce in pan.
  • To the same pan, heat 1½ teaspoons oil. Add onions and garlic. Stir-fry for 30 seconds. Quickly stir in green beans. Add ⅓ cup water, cover, and cook 6-8 minutes or until green beans are tender.
  • Return chicken to pan. Add 2 tablespoons water and black pepper. Stir-fry until well mixed and heated through, about 2 minutes.
  • Serve immediately alone or with rice or noodles, if desired.


Serving: 1.25cupsCalories: 174kcalCarbohydrates: 15gProtein: 17gFat: 6gSaturated Fat: 1gCholesterol: 28mgSodium: 478mgFiber: 5gSugar: 2gBlue Smart Points: 2Green Smart Points: 3Plus Points: 4
Tried this recipe?Let me know how it was!


  1. There is so much information proving vegetable oil is bad for you. Why not use a healthy oil instead? Help the uninformed in addition to providing a recipe.

  2. Hannah, this recipe calls for sesame oil, vegetable oil or olive oil. Everyone has their preferences. Canola oil is still considered a healthy vegetable oil. Bottom Line: Some conventional canola oils are questionable, but you can avoid the dangers and reap the heart-healthy benefits by choosing a quality expeller-pressed or cold-pressed oil that’s also organic or non-GMO. Read more from an article on found on

    All the best,

  3. when you add the chicken to the pan do you also pour the sauce in too? cause it says to remove the chicken with a slotted spoon and try to leave most of the sauce in the pan. Just want to make sure I do it right. Thanks

  4. Viki you do add the chicken and marinating sauce to the pan. Sorry it was confusing. I just make it more clear on the recipe.
    My best,

  5. I just made this recipe and we loved it. The only difference I would make is to cook the green beans a bit longer

  6. I am confused on the points. Green plan and blue plan are the same point value. Chicken breast is zero on blue but not green. I know everyone should put the recipe in WW recipe builder to verify the points. Maybe I am missing something that this recipe is the same point value on both plans. Maybe I haven’t been calculating my points right. I need to examine this since I’m at a standstill. The recipe looks good and I will make it. I am on green.

  7. You are 100% correct. I just revised the FACTS: for Freestyle SmartPoints. This recipe now has 2 Blue WW Freestyle SmartPoints.
    Thanks, Katie!
    All the best,

  8. I’m confused. It says leave sauce in pan and add oil and stir fry onions and garlic. why do you need extra oil to stir fry in liquid?

  9. You can leave the oil in that step out if you wish, Patricia. It’s such a small amount and adds more body and flavor.
    My best,

  10. I made this and it was awesome but I simplified the steps. I marinated chicken with all the other ingredients except the green beans. And I added some ginger. Then after a few hours I sautéed all of it till chicken was cooked. I microwaved the beans till done and then tossed in with the rest. Easy and tasty!

  11. Love all your quick tips. Thanks so much for sharing them, Sara!
    I’m so happy you enjoyed this recipe!
    My very best,

  12. 5 stars
    Nancy, I’ve made this recipe before and just wanted to let everyone know that I think it’s even BETTER the next day! The flavors deepen overnight. Man! It’s good!

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