Ginger Lime Chicken With String Beans And Wasabi Smashed Potatoes Recipes

GINGER-LIME CHICKEN WITH STRING BEANS AND WASABI SMASHED POTATOES

Steps:

• 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 heat, and bring up to a boil. Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender. Drain and return the potatoes to the hot pot. Smash the potatoes with a masher and combine with the milk, wasabi paste, and 3 tablespoons of the butter. Add salt and pepper to taste.
• 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. 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 (once around the pan), 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 to 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 serving plates. Slice the chicken on an angle and place atop the beans, then spoon a big helping of wasabi smashed potatoes alongside.

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES

Steps:

• Preheat a grill pan or indoor/outdoor grill to high.
• Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
• Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
• While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
• Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.