Originating in Eastern China, this dish involves marinating chicken in Shaoxing wine, high-proof Chinese rice wine, until super tender. Usually served chilled, Chef James' version is served hot with a side of wok-charred string beans and blistered cherry tomatoes to add crunch and a touch of sweetness to this low-carb dish. A flavor explosion awaits!
Nutritional facts
Protein
38g
Carbs
18g
Calories
480kcal
Fat
30g
Ingredients
Sesame Oil, Cherry Tomato, Soy Sauce, Chicken Thigh, Canola and Olive Oil Blend, Gochugaru, Garlic Powder, Black Pepper, Kosher Salt, Green Beans, Chili Oil, Shaoxing Wine, Ginger Powder
A little spicy for me, but I loved the charred green beans and the flavor of the chicken thighs!
Karen · 12/06/25
Green beans are very good!
Carolyn · 12/04/25
David · 12/04/25
Pam · 12/04/25
Lydia · 12/04/25
Michael · 12/04/25
Very tasty and good portion of chicken, fresh green beans, and tomatoes. I add a little bit of brown rice to make the meal a bit more sustantial and its perfect.
Carol · 12/03/25
Just great
Steven · 12/03/25
I did make a side of rice. The green beans were amazing and the chicken was tender and the sauce was so good.
Dale · 12/03/25
Didn’t love the tomatoes as part of this meal
Julia · 12/03/25
Mirian · 12/02/25
J · 12/02/25
Jake · 12/02/25
Erin · 12/02/25
Decent, but not a favorite
Chris · 12/02/25
Annaka · 12/01/25
Kris · 12/01/25
Lydia · 12/01/25
This is very tasty. But, you need to do a better job of cleaning the veggies. The green beans were not cleaned properly. There were several stem ends and even a hard piece of the stem in the dish.
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
