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.

  • 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.

ginger-chicken-almonds-1-a ginger-chicken-almonds-2-a

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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  • 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!


    • Emma Christensen

      Hi, Sophie! Hmm… you might try 1 teaspoon of Chinese 5-spice, which is a blend of spices and usually easily found at grocery stores. The blend usually contains cinnamon, cloves, anise, fennel, and peppercorns. If you try it, let us know how you like it!

  • 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!)

  • 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.

  • Laine

    I tried this two days after finding the posting, tho I had to make a couple last minute substitutions. I didn’t have scallions, so substituted some onion for the white part, and then some cut up chives along with the almond garnish instead of the greens. Also subbed a different liquid for the broth. Nonetheless it was great – so easy and de-lish. I’ve shared your recipe with three other friends already. Thanks!

  • Jeanne-Marie

    Thank you so much for this AMAZING recipe. Even though I’m a beginning cook and made a whole bunch of mistakes during preparation, this dish still turned out GREAT! I can’t wait to make it again!

  • Gwen

    This was delicious but I too found the sauce a tad runny for my taste. Next time I think I’ll try adding a slightly higher ratio of chutney and then letting the sauce simmer for a bit longer to thicken.

  • April

    I found this recipe when you originally posted it – it’s now a family favorite! Thanks!

    Oh and I use Major Grey’s Mango Chutney and it works great!


  • Ian

    Tried it this evening but with tomato chutney as thats all I had. My kids picked out the ginger like your dad. Great taste, thanks a lot. ( whats the origin of this, is it cajun ? )

  • Timothy

    This was delicious!

    I halved it for two people, and it was plenty; maybe next time I will increase the time the sauce is in the pan – it was slightly runnier and more abundant than I had anticipated; maybe due to halving and the reduced surface area of the chicken?

    Served it with the green beans and almonds on this site – the combination was a tad odd due to the thyme in the beans, but it was all VERY tasty. My partner even said I should keep it in mind for company!

    I’d be interested in other ways to bulk this up into a full meal without adding rice so it stays lo-carb.

  • mb

    I made this last night and used the Hot Mango Chutney on the store shelves. It was absolutely wonderful – I loved the combo of mango and ginger – EXCELLENT~!

  • SAS

    Hi Clare, Steve-Anna here. I’m not sure which one Elise used, but I use Sallie’s (all natural) Mango Chutney. It has mangoes, apples, sugar, onions, preserved ginger, vinegar and spices.

    I’m sure any chutney would work well~Enjoy!

  • Clare

    Did you use Major Grey’s Mango Chutney or go to the trouble of homemade??

  • 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.