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Ginger Chicken with Almonds
Ginger Chicken with Almonds
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ginger chicken: strips marinated in coriander and ginger, stir-fried with scallions & ginger, mixed with mango chutney and topped with toasted almonds.
Ingredients:
  • 4 boneless, skinless chicken breast halves (1 1/2 - 2 pounds total)
  • 2 teaspoons ground coriander
  • 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger (see How to Peel, Chop, and Grate Ginger )
  • 4 teaspoons canola oil or vegetable oil
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon of cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 large scallions (or 6 small), trimmed
  • 1/2 cup mango chutney , large pieces chopped
  • 1/4 cup chicken broth
  • 1 teaspoon minced garlic
  • 1/4 cup sliced almonds, toasted
Instructions:
  • Cut chicken into 1⁄2-inch-thick slices.
  • Prepare the chicken marinade by whisking together ground coriander, grated ginger, 2 teaspoons of oil, vinegar, corn starch, salt, and pepper until smooth. Add the chicken, ensuring it's well coated, and let it marinate at room temperature for 15 minutes.
  • Prep scallions by thinly slicing the white parts and julienning the green parts; set aside.
  • Combine chutney, broth, and garlic in a small bowl and stir.
  • In a large nonstick skillet or wok, heat the last 2 teaspoons of oil over medium-high heat. Add the scallion whites and julienned ginger, stir-fry for 30 seconds. Cook the chicken until fully cooked, for about 4 to 6 minutes. Finally, add the scallion greens and chutney mixture, and cook while stirring for another 2 minutes.
  • To serve, spoon into shallow bowls with hot cooked rice or enjoy without rice for a low-carb option. Top with toasted almond slices before serving.

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