Teriyaki Chicken With Ginger Mashed Potatoes

• 6 None boneless skinless chicken thighs, halved crosswise
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 3/4 lbs potatoes, peeled and chopped
• 3 tbsp butter, chopped
• 1/4 cup warm milk
• 1 piece (1 inch) fresh ginger, peeled and grated
• 3 None green onions, thinly sliced
• None None Cooked green beans, to serve

1. Place the chicken, soy sauce, mirin and sugar in a medium bowl and toss to coat. Cover with plastic wrap and refrigerate for 15 mins (longer if time permits).
2. Drain the chicken from the marinade and reserve the marinade. Heat a large skillet on medium-high heat. Add the chicken and cook for 4 mins. Turn and add the reserved marinade, then cook for 5-7 mins more or until the chicken is cooked through. Slice thickly.
3. Meanwhile, place the potato in a large saucepan and cover with cold water. Bring to a boil. Boil for 10-12 mins or until tender.
4. Drain and return to the pan. Add the butter, milk and ginger. Mash until smooth. Stir in 2/3 of the onion. Season.
5. Spoon the mash onto plates. Top with the chicken. Drizzle with the pan juices, then sprinkle with the remaining onion. Serve with steamed beans.

chicken, soy sauce, mirin, brown sugar, potatoes, butter, warm milk, fresh ginger, green onions, green beans

Taken from recipes-plus.com/api/v2.0/recipes/32756 (may not work)