ginger chicken with almonds & mango chutney

Sunday night get-togethers are the best.I don't know about you, but I deal with the Sunday Night Blues...the weekend is gone and there's nothing but 5 days of work ahead of you...good friends and good food is the only way to end a weekend in my opinion...

We had an incredibly busy weekend - not even a chance to settle down and relax for a minute! My sister Joy turned 30 yesterday so we all (my family) met for brunch yesterday to celebrate :) So after our busy Friday night, we woke up early Saturday and went to the farmers market which was convenientally located where we were meeting my family for the birthday festivities.

my sweet neices Emma Claire, Maggi & Meredyth

my adorable nephew Samuel

my parents & Emma Claire

Saturday night Brad and I visited some friends for an early Cinco de Mayo celebration which meant plenty of delicious food and drink! Today we woke up early, I headed to church while Brad went to work in our garden and we met afterwards to go grocery shopping and buy our herbs for our porch herb garden!

So we ended our weekend by having some friends over for dinner. We had a wonderful time catching up on each others lives and the food wasn't too bad either - fresh salad, ginger chicken with jasmine rice and a chocolate pretzel tart for dessert (which I'll post about later this week). This dish requires minimal preparation and takes under a half hour from start to finish to complete. Always a hit.

Ginger Chicken with Almonds & Mango Chutney
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
4 teaspoons grapeseed oil or other high flash point oil such as canola oil
2 teaspoons white-wine vinegar
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 water
1 teaspoon minced garlic
1/4 cup sliced almonds, toasted

Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes.

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

Stir together chutney, water, and garlic in a small bowl.

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. Transfer to shallow bowls with hot cooked rice. Sprinkle with toasted almond slices and serve.

recipe adapted from simply recipes