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.