Mango chutney adds a slight sweetness to this gingery, Indian-flavored stir-fry dish that’s full of flavor but is a breeze to make: It can be on the table in about half an hour.
The ginger chicken is among a selection of fresh and tasty stir-fry recipes in Organic Style magazine’s May issue. Tools and appliances to make the dish? All you need is a sharp knife and a wok or big skillet. Serve the dish with white or brown rice, and salad or vegetable sides. The preparation time is 20 minutes, total time to prepare is 30 minutes.
Food writer Susie Quick’s feature includes some stir-fry guidelines:
* Protect your hands from splatters by using long-handled tools (wooden spoons, tongs and strainers).
* Choose a flat-bottomed wok or skillet if you have an electric range: It heats more evenly. On gas stoves, use a round-bottom wok with a wok ring.
* Coat the wok by drizzling oil down the sides of the pan rather than pouring it into the center.
* Cut your vegetables and meat into similar-size pieces so that they will cook evenly.
* Cook dense, thick vegetables such as broccoli and carrots first. Add tender or leafy vegetables like bok choy and bean sprouts near the end.
Ginger chicken with almonds
4boneless, skinless chicken breast halves
2teaspoons ground coriander
1teaspoon grated fresh ginger plus 1/4 cup julienned fresh ginger (see note)
4teaspoons canola oil
2teaspoons white-wine vinegar
1/2teaspoon kosher salt
1/4teaspoon freshly ground pepper
4large scallions (or 6 small), trimmed
1/2cup mango chutney, large pieces chopped
1/4cup chicken broth
1teaspoon minced garlic
1/4cup sliced almonds, toasted
Slice chicken crosswise into 1/2 -inch-thick pieces. Toss with coriander, grated ginger, 2 teaspoons oil, vinegar, salt and pepper in a medium bowl. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).
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 wok (or 12-inch nonstick skillet) 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 almonds and serve.
Makes 4 to 6 servings.
Note: Peel ginger first. In kitchen lingo, to “julienne” means to cut into matchstick-like strips. Use a sharp knife to slice the ginger lengthwise into thin (Z\, inch) pieces, and then cut those slices into very slender strips.
Recipe from Organic Style magazine’s May issue
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