Taste of India

Mango chutney adds a slight sweetness to this gingery, Indian-flavored stir-fry dish that’s full of flavor but is a breeze to make: It can be on the table in about half an hour.

The ginger chicken is among a selection of fresh and tasty stir-fry recipes in Organic Style magazine’s May issue. Tools and appliances to make the dish? All you need is a sharp knife and a wok or big skillet. Serve the dish with white or brown rice, and salad or vegetable sides.

Food writer Susie Quick’s feature includes some stir-fry guidelines:

• Protect your hands from splatters by using long-handled tools (wooden spoons, tongs and strainers).

• Choose a flat-bottomed wok or skillet if you have an electric range: It heats more evenly. On gas stoves, use a round-bottom wok with a wok ring.

• Coat the wok by drizzling oil down the sides of the pan rather than pouring it into the center.

• Cut your vegetables and meat into similar-size pieces so that they will cook evenly.

• Cook dense, thick vegetables such as broccoli and carrots first. Add tender or leafy vegetables like bok choy and bean sprouts near the end.

Ginger Chicken with Almonds

Organic Style magazine’s May issue

4 boneless, skinless chicken breast halves

2 teaspoons ground coriander

1 teaspoon grated fresh ginger plus 1/4 cup julienned fresh ginger (see note)

4 teaspoons canola oil

2 teaspoons white-wine vinegar

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

Slice chicken crosswise into 1/2 -inch-thick pieces. Toss with coriander, grated ginger, 2 teaspoons oil, vinegar, salt and pepper in a medium bowl. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).

Thinly slice white parts of scallions. Julienne green parts; set aside. Stir together chutney, broth and garlic in a small bowl.

Heat remaining 2 teaspoons oil in a wok (or 12-inch nonstick skillet) 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. Transfer to shallow bowls with hot cooked rice. Sprinkle with almonds and serve.

Note: Peel ginger first. In kitchen lingo, to “julienne” means to cut into matchsticklike strips. Use a sharp knife to slice the ginger lengthwise into thin (1/8 inch) pieces, and then cut those slices into very slender strips.

Yield: 4 to 6 servings

Nutrition per serving: Unable to calculate.