Well, everyone loved it!
They are mixed with a little mango chutney and sprinkled with toasted almonds before serving.
The cornstarch helps keep the chicken pieces from drying out when cooked.
Elise Bauer
Add the chicken and marinate at room temperature for 15 minutes.
Thinly slice white parts of scallions.
Julienne green parts; set aside.
Elise Bauer
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.
Elise Bauer
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 (or without rice, for low-carb version).
Sprinkle with toasted almond slices and serve.
