Name: Ginger Chicken with Almonds
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 4 boneless, skinless chicken breast halves (1 1/2 to 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 or vegetable oil -; 2 teaspoons white wine vinegar -; 1 teaspoon 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ginger Chicken with Almonds

1. 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total) -

2. 2 teaspoons ground coriander -

3. 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger (see How to Peel, Chop, and Grate Ginger ) -

4. 4 teaspoons canola or vegetable oil -

5. 2 teaspoons white wine vinegar -

6. 1 teaspoon cornstarch -

7. 1/2 teaspoon kosher salt -

8. 1/4 teaspoon freshly ground pepper -

9. 4 large scallions (or 6 small), trimmed -

10. 1/2 cup mango chutney , large pieces chopped -

11. 1/4 cup chicken broth -

12. 1 teaspoon minced garlic -

13. 1/4 cup sliced almonds, toasted -

How to cook deliciously - Ginger Chicken with Almonds

1. Stage

Slice chicken crosswise: into 1⁄2-inch-thick pieces.

2. Stage

Marinate chicken strips: Whisk the ground coriander, grated ginger, 2 teaspoons of the oil, vinegar, corn starch, salt, and pepper in a medium bowl, making sure there are no lumps of corn starch. Add the chicken and marinate at room temperature for 15 minutes.

3. Stage

Prepare scallions: Thinly slice white parts of scallions. Julienne green parts; set aside.

4. Stage

Stir together chutney, broth, and garlic: in a small bowl.

5. Stage

Stir-fry: Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) 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.

6. Stage

Serve: Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.