Ginger Chicken with Almonds (Print Version)

# Ingredients:

→ Chicken & Marinade

01 - 4 boneless skinless chicken breast halves (1 1/2 to 2 pounds)
02 - 2 teaspoons ground coriander
03 - 1 teaspoon grated fresh ginger
04 - 4 teaspoons canola or vegetable oil
05 - 2 teaspoons white wine vinegar
06 - 1 teaspoon cornstarch
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground pepper

→ Stir-Fry Ingredients

09 - 1/4 cup julienned fresh ginger
10 - 4 large scallions, trimmed
11 - 1/2 cup mango chutney, large pieces chopped
12 - 1/4 cup chicken broth
13 - 1 teaspoon minced garlic
14 - 1/4 cup sliced almonds, toasted

# Instructions:

01 - Slice chicken crosswise into 1/2-inch-thick pieces.
02 - Whisk coriander, grated ginger, oil, vinegar, cornstarch, salt, and pepper. Add chicken and marinate 15 minutes.
03 - Slice scallion whites thinly and julienne green parts. Mix chutney, broth, and garlic in bowl.
04 - Stir-fry scallion whites and julienned ginger in oil. Add chicken and cook 4-6 minutes. Add greens and chutney mixture, cook 2 minutes.
05 - Transfer to bowls, sprinkle with toasted almonds. Serve with or without rice.

# Notes:

01 - Cornstarch helps keep chicken tender
02 - Can be served with or without rice for low-carb option
03 - Traditional Chinese stir-fry technique

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