Ginger Chicken Almonds (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1/4 teaspoon freshly cracked black pepper
02 -
1/2 teaspoon coarse salt
03 -
1 teaspoon cornstarch (helps with texture)
04 -
2 teaspoons oil (canola or vegetable)
05 -
4 teaspoons white wine vinegar
06 -
1 teaspoon finely grated ginger
07 -
2 teaspoons ground coriander
08 -
4 skinless, boneless chicken breasts (1.5 to 2 pounds total)
→ Stir-Fry Components
09 -
4 scallions, both white and green parts prepped
10 -
1 teaspoon garlic, minced fresh
11 -
1/4 cup toasted almond slices
12 -
1/4 cup chicken stock (unsalted is best)
13 -
1/4 cup mango chutney, large chunks chopped up
14 -
1/4 cup finely julienned fresh ginger
# Instructions:
01 -
Divide chicken into 1/2-inch thick pieces by slicing across the grain.
02 -
Combine coriander, ginger, oil, vinegar, cornstarch, salt, and pepper in a bowl. Toss chicken in it and wait 15 minutes.
03 -
Slice scallion whites very thin and julienne the greens. Stir together chutney, garlic, and broth in a small bowl.
04 -
Heat oil and toss in scallion whites with julienned ginger. Stir-fry for a bit, then add marinated chicken and cook 4-6 minutes. Finish with greens and the chutney mixture for the last 2 minutes.
05 -
Spoon into bowls, scatter toasted almonds on top. Pair it with rice or enjoy it plain—it’s up to you!
# Notes:
01 -
Using cornstarch helps keep the chicken moist and soft.
02 -
Perfect if you want a low-carb option—rice is optional.
03 -
Cooked in a classic Chinese stir-fry style for that flavor punch.