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1
In a shallow dish, combine the ginger, lime juice (make sure you remove the zest first!
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2
), tamari, 2 tablespoons of the vegetable oil, and pepper.
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3
Add the chicken breasts and toss to coat in the mixture; let marinate for about 5 minutes.
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4
Fill a large sauce pot with water, add the potatoes, place over high heat, and bring up to a boil.
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5
Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender.
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6
Drain and return the potatoes to the hot pot.
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7
Smash the potatoes with a masher and combine with the milk, wasabi paste, and 3 tablespoons of the butter.
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8
Add salt and pepper to taste.
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9
While the potatoes are cooking, preheat a large nonstick skillet over medium-high heat, add the marinated chicken, and cook on both sides for 5 to 6 minutes, or until cooked through.
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10
Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.
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11
Return the skillet to the heat with the remaining tablespoon of vegetable oil (once around the pan), add the onions and garlic, and cook for 3 minutes.
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12
Add the string beans, toss to distribute, add the chicken stock, and bring up to a simmer.
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13
Cook for 3 to 4 minutes, or until the beans are tender.
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14
Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.
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15
Divide the string beans and the sauce among 4 serving plates.
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16
Slice the chicken on an angle and place atop the beans, then spoon a big helping of wasabi smashed potatoes alongside.
