How to make it

  • Slice chicken crosswise into 1/2" thick pieces.
  • Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt and pepper in a medium bowl.
  • Marinate at room temperature for 15 minutes.
  • Thinly slice white parts of scallions then julienne green parts and set aside.
  • Stir together chutney, broth and garlic in a small bowl.
  • Heat remaining 2 teaspoons oil in a nonstick skillet over medium high heat.
  • Add scallion whites and julienned ginger then stir fry 30 seconds.
  • Add chicken and stir fry until thoroughly cooked about 6 minutes.
  • Add scallion greens and chutney mixture then cook stirring for 2 minutes.
  • Transfer to shallow bowls with hot cooked rice.
  • Sprinkle with toasted almond slices and serve.

Reviews & Comments 3

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    " It was excellent "
    sitbynellie ate it and said...
    Lovely! Beautiful combination of flavours. Said it before, can't have enough chicken recipes! Thanks
    Was this review helpful? Yes Flag
  • aliterarymarvel 10 years ago
    cooked this for dinner with some steamed jasmine rice. delicious. the almonds added a nice texture and contrast to the ginger in the chicken, thanks!
    Was this review helpful? Yes Flag
  • crystalwaters 10 years ago
    Oooooooooh, pick me, pick me! A great post, thanks!
    Was this review helpful? Yes Flag

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