Ginger-Lime Chicken with String Beans and Wasabi Smashed Potatoes

1. 1

   In a shallow dish, combine the ginger, lime juice (make sure you remove the zest first!

2. 2

   ), tamari, 2 tablespoons of the vegetable oil, and pepper.

3. 3

   Add the chicken breasts and toss to coat in the mixture; let marinate for about 5 minutes.

4. 4

   Fill a large sauce pot with water, add the potatoes, place over high heat, and bring up to a boil.

5. 5

   Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender.

6. 6

   Drain and return the potatoes to the hot pot.

7. 7

   Smash the potatoes with a masher and combine with the milk, wasabi paste, and 3 tablespoons of the butter.

8. 8

   Add salt and pepper to taste.

9. 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.

10. 10

    Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.

11. 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.

12. 12

    Add the string beans, toss to distribute, add the chicken stock, and bring up to a simmer.

13. 13

    Cook for 3 to 4 minutes, or until the beans are tender.

14. 14

    Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.

15. 15

    Divide the string beans and the sauce among 4 serving plates.

16. 16

    Slice the chicken on an angle and place atop the beans, then spoon a big helping of wasabi smashed potatoes alongside.

* Per serving · 4 servings · Values may vary.