Description
This Ginger Almond Chicken recipe features a mouthwatering blend of savory spices, nutty almonds, and the sweet tang of mango chutney, creating a dish that’s as delightful to look at as it is to eat. Each ingredient contributes to a symphony of flavors that dance across the palate, offering a culinary experience that’s both comforting and exotic.
Ingredients
4 boneless, skinless chicken breast halves (1 1/2 – 2 pounds total)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger
¼ cup julienned fresh ginger
4 teaspoons canola oil or vegetable oil
2 teaspoons vinegar
1 teaspoon 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
Instructions
Slice chicken crosswise into 1⁄2-inch-thick pieces.
In a medium bowl, whisk together ground coriander, grated ginger, 2 teaspoons oil, vinegar, cornstarch, salt, and pepper until smooth.
Add chicken strips to the marinade and let sit at room temperature for 15 minutes.
Prepare scallions by thinly slicing the white parts and julienning the green parts; set aside.
In a small bowl, mix together mango chutney, chicken broth, and minced garlic.
Cook marinated chicken in a skillet over medium heat until browned and cooked through.
Add the chutney mixture to the skillet and bring to a simmer.
Garnish with toasted almonds and
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 310 kcal