Chicken Ginger Almond (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
1 1/2 to 2 pounds of chicken breast halves, boneless and skinless (4 pieces)
02 -
2 teaspoons of coriander, ground
03 -
1 teaspoon of fresh ginger, grated
04 -
4 teaspoons of vegetable or canola oil
05 -
2 teaspoons of white wine vinegar
06 -
1 teaspoon of cornstarch
07 -
1/2 teaspoon of salt (kosher)
08 -
1/4 teaspoon of black pepper, freshly ground
→ Stir-Fry Ingredients
09 -
1/4 cup of ginger cut into thin strips
10 -
4 large scallions (tops trimmed off)
11 -
1/2 cup of mango chutney, bigger bits chopped
12 -
1/4 cup of chicken stock
13 -
1 teaspoon of garlic, minced
14 -
1/4 cup of sliced toasted almonds
# Instructions:
01 -
Cut chicken into slices about 1/2 inch thick.
02 -
Mix coriander, ginger (grated), oil, vinegar, cornstarch, salt, and pepper in a bowl. Coat chicken in this mix and leave it for 15 minutes.
03 -
Cut the scallion white parts into thin slices, and slice the green parts into longer strips. In a medium bowl, combine chutney, broth, and garlic.
04 -
Heat oil in a pan, cooking scallion whites and ginger strips first. Add chicken and cook for 4-6 minutes. Stir in the scallion greens and chutney blend, then cook for another 2 minutes.
05 -
Dish into serving bowls and sprinkle toasted almonds on top. You can enjoy it with rice or skip it depending on your preference.
# Notes:
01 -
Cornstarch makes the chicken more tender.
02 -
Works with or without rice, depending on if you want a low-carb meal.
03 -
The stir-fry method is a classic in Chinese cooking.