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String bean chicken [Jun. 21st, 2010|08:59 pm]
I found green beans on sale at Sprouts yesterday, and since I like the string bean chicken they make at Panda Express, I decided to pick up a bag and see if I could find a recipe online. Lo and behold: http://www.recipelink.com/mf/14/24940

I brined the chicken to keep it from getting dry, and it did a lot for making it tender and juicy, but it was a bit salty, so next time I'll cut the salt back. (I was using the Cook's Illustrated brine mix. Might not need the extra 2 Tbs for Morton salt.) Upped the sauce quantities by 50% since I was doing the chicken & veggies by integer quantities rather than measuring, and that was the right choice, I think.

Followed the cook times pretty precisely and was very pleased with the green beans. The sauce was a little soupy but very tasty. I put some mushrooms in instead of the bell peppers, and they turned out quite well.

Good all around!

[User Picture]From: ng_nighthawk
2010-06-22 03:33 pm (UTC)
Green bell peppers are useless things. They are not tasty, and there is a sensation when biting into them like biting aluminum foil. Yellow and red are only slightly more tolerable--if you want peppers, go for the spicier kind. Mushrooms, on the other hand, are sort of filler but at least they absorb and compliment flavors well, and while some (ahem, rg_rothko) are turned off by the texture of cooked mushrooms, there's just such a nice umami to them.

Congrats on a successful food experiment!
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