My favorite ginger-lime chicken was had at a bistro in Montreal, Canada, of all places. This is the at-home version.

　　

Ingredients

4 servings

　　2-inch piece of fresh ginger, peeled and grated

　　Zest and juice of 1 lime

　　3 tablespoons tamari (dark aged soy sauce, found on the international aisle)

　　3 tablespoons vegetable oil

　　Coarse black pepper

　　4 6-ounce skinless, boneless chicken breast halves

　　2 to 2 1/4 pounds baby Yukon Gold potatoes, cut in half

　　1/2 cup milk

　　1 to 1 1/2 tablespoons prepared wasabi paste, depending on how spicy you like it

　　5 tablespoons unsalted butter

　　Coarse salt

　　1 medium red onion, sliced

　　2 garlic cloves, chopped

　　1 1/4 pounds string beans, trimmed of stem ends

　　1 1/2 cups chicken stock or broth (eyeball it)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　Rachael Ray 365: No Repeats