Panda Chicken Green Bean Stir Fry (copycat) (keto option as well) #panda #keto #cooking #viral #yum

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are cheaper and more flavorful.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Welcome to Cooking with Kayla D, where Kayla and her husband Randy introduce the recipe for Panda Chicken Green Bean Stir Fry.

Prepare the sauce by combining 1/4 cup soy sauce or coconut aminos, 2 tablespoons brown sugar or brown sugar substitute, 1 tablespoon dried Sherry or red wine vinegar, 1 teaspoon ginger paste or ground ginger, 1 tablespoon minced garlic, 1 tablespoon hoisin sauce (omit for keto), 1 teaspoon garlic chili sauce (or Sriracha), 1/2 teaspoon sesame seed oil, and 1/4 cup cold water in a bowl.

Add 1 tablespoon cornstarch (or 1 teaspoon xanthan gum for keto) to the sauce mixture and whisk until well dissolved. Set the sauce aside.

Rinse 1 to 2 pounds of boneless skinless chicken and place it on a stack of paper towels to dry.

Trim any excess fat from the chicken and cut it into bite-sized cubes (about 1/2 to 1 inch).

Place the chicken in a bowl and season with 1 teaspoon salt and 1 teaspoon pepper, massaging the seasoning into the chicken.

Heat 1 tablespoon olive oil in a skillet or wok over medium to medium-high heat. Once hot, add the chicken and cook for 8 to 10 minutes, flipping occasionally until cooked through (165 degrees internal temperature).

Remove the chicken from the skillet and set aside.

Add another tablespoon of olive oil to the same skillet and toss in the green beans, seasoning with the remaining salt and pepper.

Cook the green beans for 30 to 90 seconds on one side, then stir and let them blister for another 30 to 60 seconds before removing them from the heat.

Wipe out the skillet and pour in the prepared sauce, turning the heat down to medium-low. Stir the sauce and add more cold water if it thickens too quickly, letting it bubble for about 30 seconds until the desired consistency is reached.

Combine the chicken and green beans back into the skillet with the sauce, mixing well to coat everything.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens