Yummy ginger chicken! Chicken strips marinated in coriander and ginger, stir-fried with spring onions and ginger, served with mango chutney and topped with toasted almonds.
My friend Steve-Anna sent me this wonderful ginger chicken recipe and claims it’s one of her all-time favorites.
My dad doesn’t eat ginger if he can avoid it, so when I made it I just warned him that if he couldn’t bring himself to touch it, he might have to settle for yesterday’s leftovers.
Boneless, skinless chicken breast strips are marinated briefly in ground coriander, ground ginger, vinegar and oil, then fried with spring onions and stripped ginger. They are tossed with some mango chutney and sprinkled with toasted almonds before serving.
The whole dish can be prepared in half an hour, especially if you do a lot of prep while the chicken is marinating.
Ginger chicken with almonds
Adding a little cornstarch to the chicken marinade is traditional in many Chinese stir-fries. The cornstarch keeps the chicken pieces from drying out as they cook. You can omit it if you like, but the chicken will be more tender if you use it.
ingredients
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4 boneless, skinless chicken breast halves (1 1/2 – 2 pounds total)
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2 teaspoons ground coriander
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1 teaspoon grated fresh ginger plus ¼ cup fresh ginger, sliced (see Peeling, Chopping, and Grating Ginger)
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4 teaspoons canola oil or vegetable oil
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2 teaspoons white wine vinegar
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1 teaspoon cornstarch
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground pepper
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4 large spring onions (or 6 small ones), trimmed
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1/2 cup mango chutney, large chunks chopped
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1/4 cup chicken broth
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1 teaspoon minced garlic
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1/4 cup sliced almonds, toasted
method
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Slice the chicken crossways:
into 1⁄2 inch thick pieces.
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Marinate chicken strips:
In a medium bowl, whisk together the ground coriander, grated ginger, 2 teaspoons oil, vinegar, cornstarch, salt, and pepper, being careful not to have any lumps of cornstarch.
Add the chicken and marinate at room temperature for 15 minutes.
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Prepare spring onions:
Thinly slice the white parts of the spring onions. julienne green parts; put aside.
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Mix chutney, broth and garlic:
in a small bowl.
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Stir-frying:
Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add green onions and julienned ginger; Fry for 30 seconds.
Add chicken and sauté 4 to 6 minutes until thoroughly cooked.
Add spring onion greens and chutney mixture; Boil, stirring, 2 minutes.
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Surcharge:
Place in shallow bowls with hot cooked rice (or no rice, for the low carb version). Sprinkle with toasted flaked almonds and serve.
