Orange-Ginger Chicken with Almonds

4 boneless, skinless chicken breast halves (1 pound total), rinsed and patted dry, room temperature
2 teaspoons ground coriander
1 teaspoon peeled and grated fresh ginger (one 1-inch piece), plus 1/4 cup peeled and finely chopped fresh ginger (three 1-inch pieces)
4 teaspoons canola oil, divided
2 teaspoons white wine vinegar or cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large scallions (or 6 small), rinsed and trimmed
1/2 cup orange marmalade
1/4 cup low-sodium, low-fat chicken broth
1 teaspoon minced garlic (1 medium clove)
1/4 cup sliced almonds, toasted

Directions

step 1Slice chicken breasts into 1/2-inch strips. Toss chicken with ground coriander, 1 teaspoon grated ginger, 2 teaspoons canola oil, vinegar, salt and pepper in a medium bowl or a 1-gallon Ziploc® Brand Storage Bag. Marinate for 15 minutes or refrigerate for up to a day.

step 2While chicken is marinating, thinly slice the white part of the scallions and add to the 1/4 cup finely chopped ginger. Cut the green parts of the scallions into very thin strips and set aside.

step 3In a small bowl, combine marmalade, chicken broth and garlic.

step 4Heat the remaining 2 teaspoons of oil in a 12-inch nonstick skillet over medium-high heat. Add the white parts of the scallions and the finely chopped ginger. Cook, stirring constantly with a wooden or heat-resistant rubber spatula for 30 seconds.

step 5Add the chicken to the pan and cook, stirring constantly, until cooked through, about 4 to 6 minutes. Add scallion greens and marmalade mixture to the pan. Cook, stirring constantly, about 2 minutes. Remove to a serving plate with a slotted spoon, leaving sauce in the skillet.

step 6Let the sauce cook down for another 2 minutes over medium-high heat until thickened. Pour sauce over the chicken. Sprinkle with toasted almonds and serve over cooked rice.