My Recipebook on the net

Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
UNITED STATES

Category:
CHICKEN

Recipe name:0000000027
GINGER CHICKEN WITH ALMONDS

Picture:
gingerchickenwithalmonds.jpg



Ingredients:
- 4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total)
- 2 teaspoons ground coriander
- 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
- 4 teaspoons grapeseed oil or other high flash point oil such as canola oil
- 2 teaspoons white-wine vinegar
- 1/2 teaspoond 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

Yields / Serves:
0

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
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.

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

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

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.