Ginger Almond Chicken

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OK, so I’m moving away from my favorite recipe book (which I used for my Tandoori Chicken Kabobs and the Stir-fried Chicken with Walnuts and Basil that I’ve made a lot of times) and last night I created a new recipe, ginger almond chicken, from Jane Green’s book Promises to Keep that I mentioned in yesterday’s August Book Club post.  I loved the book (made me cry!) and it was an added bonus that there were recipes included after every chapter.  There were a lot of chapters so it’s basically a cookbook and all the recipes sound amazing.  If the other recipes are anything like the recipe I made last night, they will all be delicious.

Ingredients

Ingredients

Ingredients:

4 chicken breasts, bonesless and skinless
2 teaspoons ground coriander
1 teaspoon grated fresh ginger
2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 teaspoons grape seed, groundnut or corn oil (I used corn oil)
4 large spring onions, trimmed
1/2 cup mango chutney
1/4 cup chicken stock
1 teaspoon minced garlic
1/4 cup fresh ginger, julienned
1/4 cup sliced almonds, toasted
Small bunch chopped cilantro

Chef Kelley

Chef Kelley

Directions:

Slice the chicken in thin strips-1/2 inch thick.
Toss in a bowl with the coriander, ginger, vinegar, salt, pepper, and 2 teaspoons of the oil.
Marinate at room temperature for 15 minutes minimum.
Thinly slice the spring onions, separating the white and green parts.
In a small bowl, stir together the chutney, stock and garlic.
Heat the remaining oil in a frying pan or wok over medium heat.
Add the spring onion whites and ginger; stir-fry 30 seconds.
Add the chicken and stir-fry until thoroughly cooked, which should take 4-6 minutes.
Add the spring onion greens and chutney mix and cook, stirring, for 2 minutes.
Garnish with the almond and cilantro.

Notes:

As usual, I made more than the recipe called for.  Since this was my first time ever making the recipe, I sort of winged the amounts for all the ingredients.  I also used a lot more garlic than the recipe called for (I love garlic).  Also, the mixture that the chicken goes in to marinate didn’t seem like all that much so I added a few extra “teaspoons” of the ingredients after putting the chicken in (I used 2 pounds of chicken).Screen Shot 2013-08-27 at 9.01.52 PM

I have no idea what chicken stock is, or I should say that I have no idea where to buy it in the grocery store.  I googled it though and it seems like it isn’t too much different than chicken broth and I know where chicken broth is in the grocery store so I went with that.

Despite winging the ingredient amounts, the recipe turned out AMAZING!  I seriously think this was one of the yummiest meals I have ever made.  I’m not sure what made it so delicious but the cilantro and ginger were noticeable.

Mango chutney has a LOT of carbs.  The container says its 12 carbs per teaspoon or something (I threw the container away before double checking the serving size) and there were 13 servings for the whole container and I used the whole container for the recipe (I didn’t pay attention to the 1/2 cup part of the recipe for the mango chutney). So 12 X 13 means I used 156 carbs in my recipe.  When I cooked the recipe, I got about 4 servings out of it (my hubby and I like large portions apparently), so that’s about 40 carbs on the mango chutney alone-yikes!  I am assuming that some of the mango chutney ended up on the bottom of the pan and I didn’t actually scoop it all out onto my plate so maybe it didn’t have as many carbs overall as I thought?  I may go without the mango chutney mix next time just to avoid the excessive carbs.

The prep time for the recipe took a little while.  Preparing the ginger took the longest.  Thankfully, my hubby aided me with the ginger part so I could concentrate on the rest of the recipe prep.  Besides the ginger, the rest of the prep was pretty easy.  I only had to cut up the green onions, chicken and cilantro so that was convenient (some recipes I cook have a ton of chopping).

Considering this was my first time making the recipe and it turned out so well despite me not following the recipe perfectly, I think it’s a fairly easy meal to make.  I paired it with jasmine rice and as I said above, it was probably one of the yummiest meals I have made in a long time.  I am very surprised that I found such a great recipe out of a chick-lit book but I’m eager to try her other recipes now.

Bon appetite!

I forgot to take a photo of the finished product with the cilantro and almonds on my plate-oops this will have to do

I forgot to take a photo of the finished product with the cilantro and almonds on my plate-oops this will have to do

Since it’s Wednesday, I thought I would also include a little “Wordless Wednesday” photo.  This photo was on Jeopardy last night while I was making dinner.  I love when I know the Jeopardy answers!

The answer is insulin!!!

The answer is insulin!!!


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