Figure 1 Image Source: Stir-Fry Cooking with Wok

Ingredients:

• 1 Kilogram (2¼ Pounds) of Boneless, Skinless Chicken Breasts
• 6 Medium Scallions
• ½ Cup of Mango Chutney
• ¼ Cup each of Chicken Broth and Julienned Fresh Ginger
• 2 Teaspoons each of Ground Coriander, Olive Oil, White-Wine Vinegar and Canola Oil (for stir-frying)
• 1 Teaspoon each of Minced Garlic and Grated Fresh Ginger
• ½ Teaspoon of Freshly Ground Sea Salt
• ¼ Teaspoon of Freshly Ground Black Pepper

Method:

1. Trim the tips and beard (roots) off the scallions. Then thinly slice the white parts of the scallions and put to one side. Julienne the green parts of the scallions and set aside separately from the sliced white parts.



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Figure 2 Image Source: Scallions

2.   Now add in the ground coriander, the grated ginger, the white-wine vinegar, the salt, the pepper and the 2 teaspoons of olive oil. Give this mix a quick stir, followed by lightly tossing the chicken strips and another stir to ensure adequate coating of the chicken strips with marinade. Put aside to marinate at room temperature for 25 minutes.
3. In a small bowl add in the minced mango chutney, the minced garlic and the ¼-cup of chicken broth and stir well to combine
4. Using a wok, stick-handled flat-bottomed Peking pan (see Fig 3) or non-stick skillet over a medium-high heat the 2 teaspoons of canola oil
5. Once the oil is up to temperature, add in the scallion whites and the julienned ginger and stir-fry for about 30 seconds
6. Then add the chicken and stir-fry until cooked through (about 5 or 6 minutes). I generally tip all of the chicken along with any remaining liquid marinade into the wok for this dish. Just love that ginger.
7. Stir in the scallion greens, followed by the mango chutney/garlic/chicken broth mixture and stir-fry for a further 2 minutes

Mince the mango chutney Slice the chicken cross-grain into ½-inch thick strips (see Fig 3 below) and put the strips into a medium sized mixing bowl

Figure 3 Image Source: Slicing Chicken

Note: Alternatively, you could also put the chicken and marinade ingredients into a plastic bag and then give the bag a shake before setting it aside to marinate.

Figure 4 Image Source: Stickhandled Flat-Bottomed Peking Pan

Serving:

Transfer serving portions onto a bed of hot cooked rice (steamed or sticky) in shallow bowls and let the feasting begin. For a low-carbohydrate version, leave the rice out. You could also garnish with a sprinkling of toasted almond slices.

Try serving with pasta or noodles for a change-up that is sure to be pleasantly surprising.

These portions will serve 4 to 6. Enjoy!