Wednesday, March 22, 2006
Ginger-Lime Chicken with String beans and Wasabi Smashed Potatoes
Rachael Ray again... I got this cookbook for my birthday and am trying to pull out all the ones that look interesting.
Ingredients:
2-inch piece of fresh ginger, peeled and grated
Zest and juice of 1 lime
3 tablespoons tamari (dark aged soy sauce)
3 tablespoons vegetable oil
coarse black pepper
4 6-ounce skinless, boneless chicken breast halves
2-2/14 pounds baby Yukon Gold potatoes, cut in half
1/2 cup milk
1-1-1/2 tablespoons prepared wasabi paste, depending on how spicy you like
5 tablespoons unsalted butter
coarse salt
1 medium red onion, sliced
2 garlic cloves, chopped
1-1/4 pound string beans, trimmed of stem ends
1-1/2 cups chicken stock or broth
In a shallow dish, combine the ginger, lime juice (make sure you remove the zest first!), tamari, 2 tablespoons of the vegetable oil, and pepper. Add the chicken breasts and toss to coat in the mixture; let marinate for about 5 minutes.
Fill a large sauce pot with water, add the potatoes, place over high ehat, and bring up to a boil. Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender. Drain the return the potatoes to the hot pot. Smash the potatoes with a masher and combine with the milk, wasabi pasta, and 3 tablespoons of the butter. Add salt and pepper to taste.
While the potatoes are cooking, preheat a large non-stick skillet over medium-high heat, add the marinated chicken, and cook on both sides for 5-6 minutes, or until cooked through. Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.
Return the skillet to the heat with the remaining tablespoon of vegetable oil, add the onions and garlic, and cook for 3 minutes. Add the string beans, toss to distribute, add the chicken stock, and bring up to a simmer. Cook for 3-4 minutes or until the beans are tender. Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.
Divide the string beans and the sauce among 4 servings plates. Slice the chicken on an angle and place atop the beans, then spoon a big helping of wasabi smashed potatoes alongside.
4 servings.
Categories: chicken, potatoes, easy_sides
Ingredients:
2-inch piece of fresh ginger, peeled and grated
Zest and juice of 1 lime
3 tablespoons tamari (dark aged soy sauce)
3 tablespoons vegetable oil
coarse black pepper
4 6-ounce skinless, boneless chicken breast halves
2-2/14 pounds baby Yukon Gold potatoes, cut in half
1/2 cup milk
1-1-1/2 tablespoons prepared wasabi paste, depending on how spicy you like
5 tablespoons unsalted butter
coarse salt
1 medium red onion, sliced
2 garlic cloves, chopped
1-1/4 pound string beans, trimmed of stem ends
1-1/2 cups chicken stock or broth
In a shallow dish, combine the ginger, lime juice (make sure you remove the zest first!), tamari, 2 tablespoons of the vegetable oil, and pepper. Add the chicken breasts and toss to coat in the mixture; let marinate for about 5 minutes.
Fill a large sauce pot with water, add the potatoes, place over high ehat, and bring up to a boil. Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender. Drain the return the potatoes to the hot pot. Smash the potatoes with a masher and combine with the milk, wasabi pasta, and 3 tablespoons of the butter. Add salt and pepper to taste.
While the potatoes are cooking, preheat a large non-stick skillet over medium-high heat, add the marinated chicken, and cook on both sides for 5-6 minutes, or until cooked through. Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.
Return the skillet to the heat with the remaining tablespoon of vegetable oil, add the onions and garlic, and cook for 3 minutes. Add the string beans, toss to distribute, add the chicken stock, and bring up to a simmer. Cook for 3-4 minutes or until the beans are tender. Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.
Divide the string beans and the sauce among 4 servings plates. Slice the chicken on an angle and place atop the beans, then spoon a big helping of wasabi smashed potatoes alongside.
4 servings.
Categories: chicken, potatoes, easy_sides
