Fill a large wide pot with 6 cups of water and bring to a simmer

Thin slice 2 inches of ginger

Rough chop the garlic cloves

Chop 1 bunch of green onion

Add the ginger, garlic, green onion, 1/2 cup of soy sauce, and 1/4 cup of rice vinegar to the pot

Bring the mixture to a simmer then add the potatoes. Cook for about 8 to 10 minutes.

While the potatoes are simmering, bring a separate pot of water to a rapid boil and cook the green beans for about 10 minutes. Season with salt and pepper. When finished, drain the water and set aside.

When potatoes are done, quarter them and set aside

Add the chicken breasts and simmer for 10 minutes or until chicken is cooked through. Let it sit for 5 minutes before slicing. Make sure the chicken breasts are fully covered by the broth. Use a plate to keep them submerged if you have to.

While the chicken is simmering, make the sauce for potatoes and green beans. In a separate bowl, add the rest of the soy sauce and vinegar. Whisk in honey, sesame oil, cayenne pepper, and olive oil. After the sauce is evenly combined, add the green beans and potatoes. Toss until coated evenly.

Divide the potatoes, green beans and chicken. Spoon remaining sauce over the chicken and veggies. Enjoy!