• 4 boneless, skinless chicken breasts
  • 2 teaspoons ground coriander
  • 1 teaspoon grated fresh ginger plus 1/4 cup julienned fresh ginger
  • 4 teaspoons grapeseed or 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
  • 1/4 cup chicken stock
  • 1 teaspoon minced garlic
  • 1/4 cup sliced almonds, toasted


  1. Slice chicken crosswise into 1/2-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.Stir together chutney, broth, and garlic in a small bowl.
  3. Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) 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 (or without rice, for a low-carb version). Sprinkle with toasted almond slices and serve.
Serves 4 to 6.

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