Gingery Chicken With Green Beans and Potatoes

Gingery Poached Chicken Breasts With Green Beans and Potatoes
Ditte Isager
five_whole_stars
Click a Star to Rate This Recipe
preparation
35
minutes
cooking
35
minutes
Serves 4

Ingredients

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

Directions

  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.
Kate Merker
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Fat 17 g
  • Cholesterol 99 mg
  • Sodium 205 mg
  • Carbohydrate 31 g
  • Fiber 6 g
  • Sugar 8 g
  • Protein 43 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments