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Gingery Poached Chicken Breasts with Green Beans and Potatoes

Photo: Ditte Isager
Prep time 35 mins
Yield Makes 4 servings


  • 1 3-inch piece fresh ginger, peeled
  • 2 bunches scallions, trimmed
  • 1/2 cup low-sodium soy sauce, plus 1 1/2 teaspoons
  • 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

Nutrition Information

  • calories 460
  • caloriesfromfat 33 %
  • fat 17 g
  • cholesterol 99 mg
  • sodium 205 mg
  • carbohydrate 31 g
  • fiber 6 g
  • sugars 8 g
  • protein 43 g

How to Make It

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