Ginger Chicken with Almonds

DinnerQuick and EasyChicken BreastGinger

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.

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.

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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

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.


  • 4 boneless, skinless chicken breast halves (1 1/2 - 2 pounds 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 vegetable oil
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon of cornstarch
  • 1/2 teaspoon 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


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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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17 Comments / Reviews

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Did you make it? Rate it!

  1. Sophie

    One of my favorite recipe! I wonder if you can suggest a substitute for the coriander, as my boyfriend totally hates this spice? Thanks!


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  2. Eileen

    This is one of the easiest and most delicious recipes I’ve ever made! It’s going into our regular meal rotation. Thank you so much. I served it over rainbow quinoa, for double the nutritional punch (and it looked pretty too!)


  3. 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.


  4. 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.

  5. 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.

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