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.
Ginger and Almond Chicken
With a kick of ginger, this is perfect for ginger lovers.
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.
Thinly slice on the diagonal, white parts of shallots. Julienne green parts and set aside.
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.
Add chicken and stir-fry at 140°C for 5 minutes at speed 1.
Add shallot greens, chutney and broth, cook at 140°C for 4 minutes at speed 1.
Serve with rice and sprinkle with toasted almonds
Recipe is from Simply Recipes we have simply adjusted it for the KithchenAid Cook Processor.
This blog is in no way affiliated with or endored by Kitchenaid. All opinions are our own and may not reflect those of Kitchenaid. Any images not owned by My Cook Processor are used with permission by the copyright owner. All recipes are the intellectual property of My Cook Processor.