Mango Chicken Recipe

Ingredients:

4 boneless, skinless chicken breast

2 TSP ground coriander

1 TSP grated fresh ginger plus ¼ cup fresh ginger cut into long, thin strips

4 TSP grapeseed oil

2 TSP white-wine vinegar

1/2 TSP kosher salt

1/4 TSP freshly ground pepper

4 large scallions, trimmed

1/2 cup mango chutney

1/4 cup chicken broth

1 TSP garlic, minced

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. Cut green parts into long thin strips; 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 sliced ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, about 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls Sprinkle with toasted almond slices and serve.