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Gingery Chicken With Green Beans and Potatoes

Gingery Poached Chicken Breasts With Green Beans and Potatoes
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Serves 4| Hands-On Time: | Total Time:

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.
By September, 2007

Nutritional Information

  • Per Serving
  • Calories 460Calories From Fat 33%
  • Fat 17g
  • Cholesterol 99mg
  • Sodium 205mg
  • Carbohydrate 31g
  • Fiber 6g
  • Sugar 8g
  • Protein 43g
What does this mean? See Nutrition 101 .

Quick Tip

Red potatoes
Save the poaching liquid. You can use it instead of broth in recipes or as a flavorful alternative to water for cooking potatoes or rice.

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