Chicken with Almonds (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
4 skinless, boneless chicken breasts (1 1/2 - 2 lbs)
02 -
1 teaspoon fresh ginger, finely grated
03 -
1/4 teaspoon ground pepper, freshly cracked
04 -
2 teaspoons white vinegar, not flavored
05 -
1/2 teaspoon kosher-style salt
06 -
2 teaspoons ground coriander spice
07 -
1 teaspoon cornstarch for thickening
08 -
4 teaspoons of your choice of vegetable or canola oil
→ Stir-Fry Ingredients
09 -
1/4 cup toasted almond slices
10 -
1/4 cup chicken stock, unsalted or low-sodium
11 -
4 scallions, green and white separated (trim ends)
12 -
1/4 cup finely sliced fresh ginger pieces
13 -
1 teaspoon finely minced garlic
14 -
1/2 cup mango chutney, chop large chunks down
# Instructions:
01 -
Cut the chicken into thin crosswise slices about 1/2-inch thick.
02 -
Mix oil, vinegar, coriander, ginger, cornstarch, salt, and pepper in a bowl. Coat chicken with the mixture and let it sit for 15 minutes.
03 -
Thinly slice the whites of the scallions, then julienne the greens. Combine chicken broth, chutney, and garlic together in a bowl.
04 -
Heat oil in a large pan, then cook the scallion whites and sliced ginger. Toss in the marinated chicken; stir-fry for 4-6 minutes. Add the green scallion parts and chutney mix, then cook another 2 minutes.
05 -
Divide into serving bowls, toss toasted almonds on top, and eat immediately. Feel free to add rice or keep it simple.
# Notes:
01 -
Adding cornstarch to the marinade makes the chicken turn out juicy.
02 -
You can skip rice for a low-carb option.
03 -
This dish uses classic stir-fry methods from Chinese cooking.