Action:
1. Sprinkle 1 tablespoon of ginger over each chicken breast and season with a bit of salt and pepper. Cover and set aside. It’s a lot of ginger, but don’t be scared…it should look like a light coating of flour.
2. Fill a large pot ¾-full of water and add a teaspoon of salt. Bring to a boil and add the green beans. You only want to cook the beans about half way (5-7 minutes). As soon as they are par-cooked, remove with a slotted spoon and put them directly into an ice bath (a large bowl of ice water) this keeps them bright green and stops them from cooking any further.
3. In a large sauté pan over med-high heat, add enough oil to just lightly coat the pan. When the oil is hot, add the ginger coated chicken breasts and cook 5 minutes per side until golden brown. (try not to play with the breasts too much, as this disrupts the cooking process and you won’t get a good color). Once they are done, turn the heat down to low, add a few shakes of soy sauce, lime juice and simmer for 1-2 minutes until the chicken has cooked thoroughly.
4. In another sauté pan heat up a bit of oil over med-high heat and add the beans and garlic. Once the garlic begins to brown and the aroma fills the room, add the tomatoes, grapes, and jalapeno. Season with a little salt and pepper. Cook this for just a few minutes so the grapes and tomatoes stay intact. You don’t want to over-cook the grapes or they will turn to mush. The grapes should still have a firm texture on the inside.
5. To assemble, place a small amount of the bean concoction in the middle of the plate. Slice the chicken breast on the angle, across the grain and place one piece over the other on top of the vegetables. Pour a bit of the juice left in the sauté pan over the chicken and serve.