When we’re upstate, I dream of New York City takeout. The solution? Get better at making my own, like this riff on one of our delivery faves.

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here


Credit: Photography by Christopher Testani

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Chicken & Marinade


Instructions Checklist
  • In a small pot, bring the broth to a boil over medium-high heat. Stir in the rice. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff the rice with a fork.

  • In a resealable plastic bag, place the chicken and the marinade ingredients; toss to coat and seal the bag. Let marinate at room temperature for 15 minutes.

  • In a small bowl, cover the fermented beans with the wine.

  • In a large nonstick skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the green beans and shallots. Stir-fry for 5 minutes. Stir in half of the garlic and ginger. Stir-fry until fragrant, a minute or 2. Transfer the green beans to a platter.

  • Return the pan to the stovetop and heat the remaining 2 tbsp. oil, two turns of the pan, over. medium-high. Add the chicken, the remaining garlic and ginger, the black bean sauce, soy sauce, black vinegar, and chili-garlic paste, if using. Add the green beans back to the skillet; toss. Add the fermented bean mixture and toss again. Add the sesame oil and scallions; toss to combine. Stir-fry until the chicken is cooked through, about 5 minutes.

  • Divide the rice among shallow bowls; top with the chicken.