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Ginger Chicken with Almonds

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    Source: www.simplyrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, E
    MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    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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