Ginger Chicken with Almonds

Ingredients

• 4  chicken breast halves boneless skinless ()
• 2 teaspoons ground coriander 
• 1 teaspoon ginger plus) fresh grated julienned
• 4 teaspoons vegetable oil 
• 2 teaspoons white-wine vinegar 
• 1 teaspoon cornstarch 
• 0.5 teaspoon kosher salt 
• 0.3 teaspoon pepper freshly ground
• 4 large scallions trimmed (or 6 small)
• 0.5 cup mango chutney chopped
• 0.3 cup chicken broth 
• 1 teaspoon garlic minced
• 0.3 cup almonds toasted sliced

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Slice chicken crosswise into ½-inch-thick pieces.
2. Whisk the ground coriander, grated ginger, 2 teaspoons of the oil, vinegar, corn starch, salt, and pepper in a medium bowl, making sure there are no lumps of corn starch.
3. Add the chicken and marinate at room temperature for 15 minutes.
4. Prepare scallions: Thinly slice white parts of scallions. Julienne green parts; set aside.
5. together chutney, broth, and garlic in a small bowl.
6. Stir-fry:
7. Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat.
8. Add scallion whites and julienned ginger; stir-fry 30 seconds.
9. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes.
10. Add scallion greens and chutney mixture; cook, stirring, 2 minutes.
11. Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version).
12. Sprinkle with toasted almond slices and serve.