Ginger Chicken

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 teaspoons ground coriander
• 1 teaspoon grated fresh ginger plus 1/4 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 (optional)

Directions

1. Slice chicken crosswise into 1/2-inch-thick pieces.
2. Toss with coriander, grated ginger, 2 teaspoons oil, vinegar, salt and pepper in a medium bowl.
3. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).
4. Thinly slice white parts of scallions. Julienne green parts; set aside.
5. Stir together chutney, broth and garlic in a small bowl.
6. Heat remaining 2 teaspoons oil in a wok (or 12-inch nonstick skillet) over medium-high heat.
7. Add scallion whites and julienned ginger; stir-fry 30 seconds.
8. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes.
9. Add scallion greens and chutney mixture; cook, stirring, 2 minutes.
10. Transfer to shallow bowls with hot cooked rice.
11. Sprinkle with almonds (if using) and serve.