This is a Panda Express copycat recipe; and although it’s not exactly like the restaurant version, it’s still very tasty. The first time I made it I forgot the sugar and it tasted horrible. I’m glad I gave it a second go-round because it’s really a tasty dish. I served it over rice, but to be honest, it would also be good alone.
1 t sugar
2 t cornstarch
1 t sesame oil
2 t rice wine
2 t reduced-sodium soy sauce
1 pound skinless, boneless chicken breasts, cut into strips
1 T olive oil
1 C onion, cut into one-inch squares
2 T garlic, minced
1 t hoisin sauce
12 ounces green beans, trimmed and cut into three-inch pieces
1 C red bell pepper, cut into one-inch squares
1/4 C water
Combine sugar, cornstarch, sesame oil, rice wine and soy sauce in a small bowl. Put chicken strips into a Ziploc bag, add mixture and toss to thoroughly coat. Refrigerate and let sit for at least a half-hour.
Heat olive oil in large skillet over medium heat. Add chicken and cook until golden brown. Remove and set aside. Turn up heat to high and add garlic, onion and hoisin and sauté for three minutes. Add bell pepper and green beans. Stir and sauté another three minutes. Add water, stir, cover and cook for three minutes, until vegetables are tender-crisp. Add chicken strips and cook for two minutes over high heat.
Sodium: 358 mg.