*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Really nice versatile recipe. My one caveat was not needing even close to the whole box of pasta I think even 1/2 a box would have been plenty. My 3 kids ate this with no problem. Very nice weeknight recipe comes together very quickly. I also used pasta water to thicken sauce instead of cornstarch. Thanks for an easy and good recipe.
We really liked this. I think the black bean garlic sauce added a depth of flavor to the dish beyond the soy sauce and sesame oil. Mine was a little salty but that was my fault.I used chicken bouillon instead of broth and then added more soy sauce.I cooked up the whole box of pasta but did not use it all I think 3/4 of a box was plenty. I also marinated the chicken in soy sauce and a little rice wine vinagar but I am sure it would have been fine without it.Will make again.
A tasty and easy dish. I love veggies so added fresh sliced mushrooms white onion & green bell pepper. I sliced my carrot as opposed to shredding them cooked them a bit longer than the other veggies. I used linguine as I was out of Angel hair pasta. Also did not have Chinese black bean and garlic sauce so just tossed in approximately 3 tsp of chopped garlic. I marinated the chicken in Teriyaki sauce prior to cooking. I only used half the amount of pasta called for but the same amount of broth. This ratio of broth to pasta was perfect. I will make this recipe again with the following changes double the amount of sauce add a larger variety of veggies use Teriyaki chicken & chopped garlic. Overall a lovely basic recipe.
i am rating this a five because i don't want others to shy away from this recipe. if there were more votes than i would rate it a four. this was really good! i was nervous by how little ingredients it called for but i was shocked to find it very flavorful. i only used a half box of pasta like others suggested and i am glad i did. the broth to pasta ratio was spot on. i didn't have black bean and garlic sauce (could not find it anywhere!!) so i used oyster sauce instead. great recipe that i will make over and over again!
I was surprised as to how well this turned out. I used hoisen sauce instead of black bean sauce 6 oz of pasta 1/2 to 3/4 pasta water instead of the cornstarch no broth added shredded cabage chopped onions and garlic.
a very adaptable recipe. i did not have black bean sauce so i used oyster sauce in it's place. i doubled the sauce and used a whole box of pasta with double the veggies. i had 3 very large boneless skinless chicken breasts as well. this way we had lots of leftovers for work lunches. you could use any veggies you have on hand and add shrimp in the chickens place.
I followed this recipe exactly and found it very soupy. The sauce never thickened. I think 1 1/2 cup broth is way too much. And I agree too many noodles. It also resembles nothing you would find in a Chinese restaurant which was what I was looking for.