Ginger Chicken with Almonds

Recipe source: Elise Bauer / Simply Recipes. The historical TastyMaza posting byline is not a claim of original recipe authorship. The ingredient quantities are retained from the historical post. The functional instructions and editorial notes below were written for this update on 2 November 2026; they are not recovered historical prose. TastyMaza has not independently kitchen-tested this editorial version.

Prepare the chutney mixture and sliced scallions before heating the pan. The historical ingredient list is retained; it does not include the cornstarch now listed in the current source version.

Historical ingredient list

  • 4 boneless, skinless chicken breast halves (1 1/2 – 2 lbs. total)
  • 2 teaspoons ground coriander
  • 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
  • 4 teaspoons grapeseed oil or other high flash point oil such as canola oil
  • 2 teaspoons white-wine vinegar
  • 1/2 teaspoond 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
  • *If cooking gluten-free, use homemade stock or gluten-free packaged broth.

Preparation — current editorial instructions

  1. Cut chicken across the grain into ½-inch strips. Coat with coriander, grated ginger, 2 teaspoons oil, vinegar, salt and pepper. Refrigerate for the 15-minute marination.
  2. Separate sliced scallion whites from green strips. Mix chutney, stock and garlic in a small bowl.
  3. Heat the remaining 2 teaspoons oil. Briefly stir-fry scallion whites and julienned ginger, then add chicken. Cook while turning until the thickest pieces reach 74°C (165°F).
  4. Add scallion greens and chutney mixture, heat through for about 2 minutes, then finish with the toasted almonds.

Handling and ingredient notes

The refrigerated marinade and thermometer check are current safety clarifications. Keep utensils used for raw chicken separate from the finished dish.

Allergen and dietary check: Almonds; check stock and chutney labels. Do not describe this dish as gluten-free unless every packaged ingredient is suitable.

Use the FoodSafety.gov temperature chart, cold-storage chart and handling guidance for current safety checks.

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