Ginger Chicken with Almonds

My friend Steve-Anna sent me this wonderful recipe for ginger chicken and claimed that it was one of her all time favorites.

My father doesn’t eat ginger if he can avoid it, so when I made it I just warned dad ahead of time that he might have to settle for yesterday’s leftovers if he couldn’t bring himself to touch it.

Well, everyone loved it! Even dad.

Strips of boneless, skinless chicken breasts are briefly marinated in ground coriander, ground ginger, vinegar and oil, then they are stir-fried with scallions and julienned ginger. They are mixed with a little mango chutney and sprinkled with toasted almonds before serving.

The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.

Ingredients

  • 4 boneless, skinless chicken breast halves (1 1/2 – 2 pounds total)
  • 2 teaspoons ground coriander
  • 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger (see How to Peel, Chop, and Grate Ginger)
  • 4 teaspoons canola oil or vegetable oil
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon of cornstarch
  • 1/2 teaspoon 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 https://stokvideolar.com


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