Panda Express Copycat Recipe
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon Asian sesame oil
2 teaspoons cornstarch
1 teaspoon sugar
1 pound boneless,skinless chicken breasts, cut into 1/4 inch strips
2 tablespoons vegetable oil
1 large onion, peel and cut into 1/2 inch wedges
2 tablespoons minced garlic
1 teaspoon black bean sauce
12 ounces green beans, cut into 3 inch pieces
1 cup coarsely diced red bell pepper
hot cooked rice or noddles, for serving
Combine the soy sauce with he rice wine vinegar, sesame oil, cornstarch and sugar. Whisk to blend all the ingredients. Add the chicken strips and toss to coat well. Refrigerate, covered, for about 20 minutes.
Heat the vegetable oil in a wok or large skillet and stri fry the chicken for about 3 minutes, or until the chicken begins to brown and is cooked through. Remove the cooked chicken from the wok and keep warm.
To the same wok, add the onion, garlic and black bean sauce. Quickly add the green beans and bell pepper. Add 1/4 cup water, cover, and cook for 3 minutes, or until the vegetable are tender crisp. Return the chicken to the wok and stir fry quickly to combine the flavors. Server over rice or noodles.