Ginger Chicken With Almonds Recipe

Ginger Chicken With Almonds Recipe

  • 4 boneless, skinless chicken breast halves
  • 2 teaspoons ground coriander
  • 1 teaspoon grated fresh ginger
  • 1/4 cup julienned fresh ginger
  • 4 teaspoons canola oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 large scallions
  • 1/2 cup mango chutney
  • 1/4 cup chicken broth
  • 1 teaspoon minced garlic
  • 1/4 cup sliced almonds
  1. Slice chicken crosswise into 1/2 inch-thick pieces. Toss with coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).
  2. Thinly slice white parts of scallions. Julienne green parts; set aside. Stir together chutney, broth, and garlic in a small bowl.
  3. Heat remaining 2 teaspoons oil in a wok (or 12-inch nonstick skillet) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice. Sprinkle with almonds and serve.
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