Ginger Chicken with Almonds Recipe

Name: Ginger Chicken with Almonds
Prep time: 15 min
Cook time: 15 min
Total time: 30 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

My friend Steve-Anna sent me this wonderful recipe for ginger chicken and claimed that it was one of her all time favorites.

My father doesn't eat ginger if he can avoid it, so when I made it I just warned dad ahead of time that he might have to settle for yesterday's leftovers if he couldn't bring himself to touch it.

Well, everyone loved it! Even dad.

Strips of boneless, skinless chicken breasts are briefly marinated in ground coriander, ground ginger, vinegar and oil, then they are stir-fried with scallions and julienned ginger. They are mixed with a little mango chutney and sprinkled with toasted almonds before serving.

The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.

Ginger Chicken with Almonds

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 to 6 servings

Including a little cornstarch in the chicken marinade is traditional in many Chinese stir-fries. The cornstarch helps keep the chicken pieces from drying out when cooked. You can skip it if you want, but the chicken will be more tender if you use it.

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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

Slice chicken crosswise:

into 1⁄2-inch-thick pieces.
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.
Prepare scallions:

Thinly slice white parts of scallions. Julienne green parts; set aside.
Stir together chutney, broth, and garlic:

in a small bowl.

Elise Bauer

Elise Bauer
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.
Serve:

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

Nutrition Facts (per serving)
299	Calories
10g	Fat
15g	Carbs
37g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	299
% Daily Value*
Total Fat 10g	12%
Saturated Fat 2g	8%
Cholesterol 97mg	32%
Sodium 241mg	10%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	6%
Total Sugars 11g
Protein 37g
Vitamin C 7mg	35%
Calcium 55mg	4%
Iron 2mg	10%
Potassium 436mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.