Ginger Chicken with Almonds

This Indian-Asian chicken preparation is one of my favourite go-tos. A cross between a stirfry and curry with lots of ginger flavour and a touch of sweetness coming from mango chutney. Requires a little bit of prep but is so easy to put together. Perfect way to end the cold, snowy day we had in Toronto yesterday! I like a lot of gravy so the rice can soak it up but you can reduce the amount of broth and make a more dry preparation as well.


Ginger Chicken with Almonds
[Serves 4]

4 boneless, skinless chicken breast halves, cut into 1/2 inch thick strips
2 tsp ground coriander
1 tbsp grated fresh ginger plus 1/4 cup julienned fresh ginger
2 cloves garlic, minced
1 tbsp rice vinegar
2 tbsp oil
4 large scallions, thinly sliced
Sea salt, to taste
Fresh ground black pepper, to taste
1/2 cup mango chutney
3/4 cup chicken broth (use more or less depending on how much gravy you want)
1/4 cup sliced almonds (preferably toasted–I forgot to)

1. Toss chicken with ground coriander, grated ginger, garlic, 1 tbsp oil, vinegar, salt, and pepper in a bowl
2. Let marinate at room temperature for at least 30 minutes (or longer/overnight in the fridge)
3. Stir together chutney, broth, salt and pepper in a small bowl and set aside
4. Heat remaining 1 tbsp oil in a wok or non-stick pan over medium-high heat
5. Add scallions (white and light green parts) and julienned ginger
6. Stir-fry 30-45 seconds
7. Add chicken and stir-fry until thoroughly cooked
8. Add scallion greens and chutney mixture and cook for 3-4 minutes
9. Sprinkle with almonds and serve over hot rice



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