Comments on: String Bean Chicken

By: Tom Tom

Tom Tom — Sun, 13 Aug 2023 00:10:20 +0000

In reply to Eddie.

This is the second recipe I have tried from this site and this one knock it out the park! Soooo good. I find the dishes tend to be salty but eating this with sticky white rice balances everything out. I will probably never do Chinese take out ever again!

By: David

David — Mon, 17 Apr 2023 01:15:18 +0000

Made it. Very good. I overcooked the chicken breast a bit. And be sure not to add any salt: the black bean sauce, the soy sauce, and the Better Than Bouillon chicken broth I used made it plenty salty. But it was still very good.

By: Maggie Zhu

Maggie Zhu — Wed, 07 Dec 2022 15:17:41 +0000

In reply to Jill.

Chili oil will work great in this recipe!
I’m glad to hear the cast iron skillet worked out for you.
I have a gas stove too and it’s a quite powerful one, but I can use it with a very small wok to make vegetables for 2. The large wok never gets hot enough.

By: Jill

Jill — Wed, 07 Dec 2022 03:25:57 +0000

I made the recipe according to the directions. Next time, I will reduce the sugar and add some hot oil for some heat. Glad I took your advice to use a cast iron. I do have a gas stove, but it really doesn’t get hot enough for the wok and I always struggle with using it. The cast iron skillet was easy.

By: Eddie

Eddie — Wed, 14 Sep 2022 15:52:42 +0000

I tried the recipe again, using zucchini instead of string beans, cut in quarters with the seeds and soft part removed, and then sliced on a sharp angle, so a lot of pulp was exposed, then salted and left to drain for 20-30 minutes. Obviously, I stir-fried them only a little, as they are a lot more tender than string beans.

Everything else in the recipe was kept the same. Great stuff, highly recommended!

By: Eddie

Eddie — Sun, 04 Sep 2022 12:51:25 +0000

I made the recipe today. I started with a non-stick pan, but I had to turn to a carbon-steel wok, eventually, because the beans kept flying over the rim when I stirred them. It’s a lot easier to do the final stir in a decent sized wok.

Also, by mistake I mixed 2 tablespoons of oyster sauce instead of soy into the sauce mix. I then added about a tablespoon of soy sauce, because there was nothing else to do and I was not about to chuck all that sauce out, and it turned out beautifully. The black bean sauce I used was Lao Gan Ma, black bean chilli. Lovely.

By: Heather

Heather — Mon, 22 Aug 2022 10:58:41 +0000

Made this with king oyster mushrooms instead of chicken and it turned out great! I’m living in Taiwan and I am learning so much from you how to cook local ingredients.

By: Dacia

Dacia — Fri, 18 Feb 2022 15:30:28 +0000

Loved it! It’s exactly like the recipe I get at my favorite Chinese Vietnamese restaurant. I did add a little chili garlic sauce for some heat.

By: Danno

Danno — Thu, 20 Jan 2022 19:36:16 +0000

I make your tofu & vegetables every week for my wife now, so delicious! Can’t wait to try this one as well. Despite my red blooded American leanings, this great food is helping me eat more veggies and less meat, thank you

By: Dimitri

Dimitri — Fri, 14 Jan 2022 00:36:50 +0000

In reply to Maggie Zhu. Thank you for the reply Maggie. I guess I’ll try with both versions Will leave a review after I try it. Have a wonderful day.