Get ready to tantalize your taste buds with a mouthwatering Asian-inspired chicken recipe that combines the perfect balance of savory, spicy, and comforting flavors. This Gingery Chicken with Potatoes and Green Beans is not just a meal – it's a culinary adventure that will transport you to the vibrant streets of Asia with every single bite. Imagine tender chicken thighs, crispy golden potatoes, and fresh green beans, all infused with a zingy ginger marinade that will make your family beg for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups potatoes, cubed
- 1 cup green beans, trimmed
- 2 tablespoons ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the chicken thighs under cold water and pat them dry with paper towels. Season both sides of the chicken thighs with salt and pepper to taste.
- Next, wash the potatoes thoroughly. Peel them if desired, then cut them into uniform cubes, approximately 1-inch in size. This ensures even cooking.
- Trim the ends off the green beans and set them aside. You can also cut them in half if you prefer shorter pieces.
- In a large bowl, combine the minced ginger, soy sauce, and sesame oil. Stir well to create a marinade.
- Add the seasoned chicken thighs to the bowl with the marinade. Ensure each piece is well-coated. Allow the chicken to marinate for about 10 minutes while you prepare the other ingredients.
- While the chicken is marinating, heat a large skillet or frying pan over medium-high heat. Once hot, add a splash of oil (if desired) to prevent sticking.
- Carefully place the marinated chicken thighs in the skillet, skin-side down. Sear them for about 5-7 minutes until they develop a golden-brown crust.
- After the chicken is browned, flip the thighs over and add the cubed potatoes to the skillet. Stir gently to combine the potatoes with the chicken.
- Add about 1/2 cup of water to the skillet to help steam the potatoes and chicken. Cover the skillet with a lid and reduce the heat to medium. Cook for about 10 minutes.
- After 10 minutes, remove the lid and add the trimmed green beans to the skillet. Stir gently to incorporate them with the chicken and potatoes.
- Cover the skillet again and continue to cook for an additional 5-7 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, remove the skillet from heat. Allow it to rest for a few minutes before serving.
- Serve the gingery chicken with potatoes and green beans hot, drizzling any remaining juices from the skillet over the top for added flavor.
Tips
- Marinate for Maximum Flavor: Let your chicken sit in the ginger-soy marinade for at least 10 minutes, but for even more intense flavor, you can marinate for up to 2 hours in the refrigerator.
- Perfect Potato Cubes: Cut your potatoes into uniform 1-inch cubes to ensure even cooking. This prevents some pieces from being undercooked while others get overdone.
- Temperature is Key: Always use a meat thermometer to check that your chicken reaches an internal temperature of 165°F (75°C) for safe and perfectly cooked meat.
- Skin-Side Searing: Start cooking the chicken skin-side down to achieve a crispy, golden-brown exterior that locks in all the delicious flavors.
- Don't Overcrowd the Pan: Use a large skillet that allows some space between the chicken thighs to ensure proper browning and even cooking.
- Fresh Ginger Matters: Use fresh minced ginger instead of dried or powdered for the most vibrant and authentic flavor profile.
- Let It Rest: Always let the dish rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
Nutrition Facts
Calories: 356kcal
Carbohydrates: 19g
Protein: 30g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 93mg
