Ginger Chicken with Almonds

Delicious ginger chicken! Chicken strips, marinated in coriander and ginger, stir-fried with scallions and ginger, served mixed with mango chutney and topped with toasted almonds.

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Photography Credit: Elise Bauer

My friend Steve-Anna sent me this wonderful recipe for ginger chicken and claimed that it was one of her all time favorites. My father doesn’t eat ginger if he can avoid it, so when I made it I just warned dad ahead of time that he might have to settle for yesterday’s leftovers if he couldn’t bring himself to touch it.

Well, everyone loved it! Even dad.

Strips of boneless, skinless chicken breasts are briefly marinated in ground coriander, ground ginger, vinegar and oil, then they are stir-fried with scallions and julienned ginger. They are mixed with a little mango chutney and sprinkled with toasted almonds before serving.

The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.

Ginger Chicken with Almonds Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6


  • 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 (see How to Peel, Chop, and Grate Ginger)
  • 4 teaspoons canola oil or rice bran oil (or other high smoke point oil)
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon of cornstarch*
  • 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

*Including a little cornstarch in the chicken marinade is traditional in many asian dishes. The cornstarch helps keep the chicken pieces from drying out when cooked. You can skip it if you want, but the chicken will be more tender if you use it.

**If cooking gluten-free, use homemade stock or gluten-free packaged broth.


1 Slice chicken crosswise into ½-inch-thick pieces.

2 Marinate chicken strips: Whisk the ground coriander, grated ginger, 2 teaspoons of the oil, vinegar, corn starch, salt, and pepper in a medium bowl, making sure there are no lumps of corn starch.

Add the chicken and marinate at room temperature for 15 minutes.

3 Prepare scallions: Thinly slice white parts of scallions. Julienne green parts; set aside.

4 Stir together chutney, broth, and garlic in a small bowl.

5 Stir-fry: 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.

6 Serve: Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.

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Showing 4 of 15 Comments

  • Deanne Marino

    Is the mango chutney just cut up mangoes, or does someone have a recipe for the chutney?

    Note from Elise: Mango chutney is a condiment made with mangos, sugar, vinegar, ginger, chile, onion and spices. Here’s our recipe for mango chutney, and it is widely available in stores. Try the Major Grey’s brand.

  • Kim

    This is one of my all-time favorite dishes! I make this at least once a week. So easy, so delicious! I skip julienning the ginger and just grate extra – it really bumps up the flavor. There is waaaaaaaaaaaay too much sodium in bottled mango chutneys so I recommend making your own and canning it if you have time and the inclination. Sherwood’s brand does nicely in a pinch.

  • Louise

    I made this last night and was very pleased with the results. The sauce was thinner than I expected (as others have mentioned) but I will definitely be making this again. Brought the leftovers to work and they were eaten up quickly! I used the Crosse And Blackwell mango chutney and it worked perfectly. Yum.

  • Janet McConnaughey

    Right tasty! I accidentally glooped in 3/4 of a bottle of Major Gray’s Hot rather than the half-bottle of Major Gray’s normal I’d intended, but it came out fine.


    Now I’m working on how much to increase the spices & the chutney mixture if I add enough veg to double the volume. I’m thinking bell peppers, maybe eggplant and perhaps even a couple carrots … I think the veggiephobic household guys might eat ’em with the chutney mixture.

  • Shannon

    This was soooo good. Next time we may double the sauce and let it simmer a bit longer. The mango chutney really made this dish. Glad we were able to find some! We posted it on our site cuz it was so yummy.

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