Gingery Chicken With Green Beans and Potatoes

Photo by Ditte Isager
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 460 calories
    • Calories 33 calories from fat
    • Fat 17 g
    • Cholesterol 99 mg
    • Sodium 205 mg
    • Protein 43 g
    • Carbohydrate 31 g
    • Sugar 8 g
    • Fiber 6 g


  1. Check 1 3-inch piece fresh ginger, peeled (2 inches thinly sliced, 1 inch finely chopped)
  2. Check 2 bunches scallions, trimmed (1 bunch thinly sliced)
  3. Check 1/2cup plus 1 1/2 teaspoons low-sodium soy sauce
  4. Check 1/2cup rice vinegar
  5. Check 4 cloves garlic
  6. Check 1pound small new potatoes
  7. Check 4 6-ounce boneless, skinless chicken-breast halves
  8. Check 1pound green beans, trimmed
  9. Check 1tablespoon honey
  10. Check 1/2teaspoon toasted sesame oil
  11. Check 1/4teaspoon cayenne pepper
  12. Check 1/4cup extra-virgin olive oil


  1. Place the sliced ginger, unsliced bunch of scallions, ½ cup soy sauce, ¼ cup vinegar, garlic, and potatoes in a large pot with 6 cups water.
  2. Simmer until the potatoes are cooked, about 8 minutes. Remove the potatoes and cut them into quarters.
  3. Add the chicken to the pot. Simmer for 10 minutes or until the chicken is cooked through. Let rest for 5 minutes before slicing.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until tender, 3 to 5 minutes; drain.
  5. Place the sliced scallions, chopped ginger, and remaining soy sauce and vinegar in a bowl. Whisk in the honey, sesame oil, cayenne, and olive oil.
  6. Add the green beans and potatoes to the dressing and toss. Divide among plates and serve with the chicken.