Almond Ginger Chicken (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
4 chicken breast halves, boneless and skinless (about 1.5 to 2 pounds)
02 -
1 teaspoon fresh ginger, grated
03 -
2 teaspoons vinegar (white wine)
04 -
2 teaspoons ground coriander spice
05 -
4 teaspoons vegetable or canola oil
06 -
1 teaspoon corn starch
07 -
1/4 teaspoon ground black pepper
08 -
1/2 teaspoon coarse salt
→ Stir-Fry Mix
09 -
1/4 cup sliced almonds, toasted lightly
10 -
1/4 cup chicken stock
11 -
4 green onions, ends trimmed off
12 -
1 teaspoon chopped garlic
13 -
1/2 cup mango chutney, roughly chopped if needed
14 -
1/4 cup fresh ginger, julienned
# Instructions:
01 -
Slice the chicken into pieces about half an inch thick.
02 -
Combine coriander, grated ginger, oil, vinegar, cornstarch, salt, and pepper in a bowl. Toss the chicken in and let it sit for 15 minutes.
03 -
Chop the white parts of the scallions into thin slices and julienne the green ends. Stir together the chutney, broth, and garlic in a small bowl.
04 -
Cook the julienned ginger and scallion whites in oil. Toss in the chicken pieces and stir-fry for 4-6 minutes. Add the green onion tops and chutney mix, cooking for another 2 minutes.
05 -
Spoon into serving dishes and sprinkle the toasted almonds on top. Enjoy as-is or alongside rice.
# Notes:
01 -
Cornstarch makes the chicken soft and juicy.
02 -
Goes great with or without rice if you're watching carbs.
03 -
This uses classic stir-frying methods from Chinese cooking.