Desserts/ Dinner/ Recipes

Ginger and Almond Chicken

My husband is generally quite ambivalent to ginger, but being wowed by the Mango Chutney we made a few weeks back, I figured it never hurts anyone to try new things.  Enter this Ginger Almond Chicken which not only uses our Mango Chutney, but also a boatload of ginger. Big ticks from all the family.

Mango and Almond Chicken

Mango and Almond Chicken
Ginger and Almond Chicken
Print Recipe
With a kick of ginger, this is perfect for ginger lovers.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Mango and Almond Chicken
Ginger and Almond Chicken
Print Recipe
With a kick of ginger, this is perfect for ginger lovers.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
Servings: people
Instructions
  1. Slice chicken crosswise into 1 cm thick pieces. Mix the ground coriander, minced ginger, 2 teaspoons of the oil, vinegar, corn starch, salt, and pepper in a medium bowl. Add the chicken and marinate at room temperature for 15 minutes.
  2. Thinly slice on the diagonal, white parts of shallots. Julienne green parts and set aside.
  3. Using stir assist. Add 2 teaspoons of oil and heat 140° for 1 minute. Add shallot whites, garlic and julienned ginger and stir fry at 140°C for 30 seconds at speed 1.
  4. Add chicken and stir-fry at 140°C for 5 minutes at speed 1.
  5. Add shallot greens, chutney and broth, cook at 140°C for 4 minutes at speed 1.
  6. Serve with rice and sprinkle with toasted almonds
Recipe Notes

Recipe is from Simply Recipes we have simply adjusted it for the KithchenAid Cook Processor.

We use our Mango Chutney Recipe

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