Ingredients Jump to Instructions ↓

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

  2. 2 teaspoons ground coriander

  3. 1 teaspoon grated fresh ginger plus

  4. 1/4 cup julienned fresh ginger (see How to Peel, Chop, and Grate Ginger )

  5. 4 teaspoons grapeseed oil or other high flash point oil such as canola oil

  6. 2 teaspoons white-wine vinegar

  7. 1/2 teaspoond 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

Instructions Jump to Ingredients ↑

  1. Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes.

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

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

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


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