I found this recipe on a blog that is quickly becoming my favorite place for recipes, SimplyRecipes.com. I have listed the recipe here exactly the way I found it on the blog, but I made some changes when I cooked it. I used green onions instead of scallions and mango salsa instead of mango chutney (partly because that is what I had in the frig and because I have no idea what chutney is. I would love it if one of you enlightened me!) I also forgot to put the almonds on. . . I had them but gobbled this up before I even remembered to sprinkle them on!Anyway, I loved this dish. It is delicious and easy to make. Most of the prep time was in preparing the chicken and the ginger. I had to do some research on-line about how to prepare ginger since I have never done it before, but it wasn’t too difficult. I paired the finished dish with brown rice. It had such a nice sauce to it, I think this would be good over whole wheat pasta as well.
4 boneless, skinless chicken breast halves (1 ½ - 2 Lbs total)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
4 teaspoons grapeseed or other high flash point oil such as canola oil
2 teaspoons white-wine vinegar
1/2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
4 large scallions (or 6 small) trimmed
½ cup mango chutney, large pieces chopped
¼ cup chicken broth
1 teaspoon minced garlic
¼ cup sliced almonds, toasted
1. Slice chicken crosswise in 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.
2. Thinly slice white parts of scallions. Julienne green parts; set aside.
3. Stir together chutney, broth, and garlic in small bowl
4. Heat remaining 2 teaspoons oil in a 12-inch non stick skillet (or wok) over medium-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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