Rebecca's Cooking Journal

salt and pepper

Ginger Chicken with Mango Chutney

I made this a few times in the past few weeks. Originally it was for some dinner guests, but it was so easy I started making it just for us! I love adding new “regulars” to the line up.

I’ve always said I don’t like “Asian” food. I think my husband is right: I just don’t know what good Asian food tastes like! I used a half of a jar of mango chutney that I found on the international isle.

Ginger Chicken with Mango Chutney

Yield: 4-6

Ingredients:

1 1/2 – 2 lbs. of boneless, skinless chicken (I like thighs)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
4 teaspoons Canola oil

2 teaspoons white-wine vinegar
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

Directions:

Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes.

Thinly slice white parts of scallions. Julienne green parts; set aside.

Stir together chutney, broth, and garlic in a small bowl.

Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes.

Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice.

Sprinkle with toasted almond slices and serve.

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