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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 (see How to Peel, Chop, and Grate Ginger)
4 teaspoons canola oil or rice bran oil (or other high smoke point oil)
2 teaspoons white-wine vinegar
1 teaspoon of cornstarch*
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 chicken broth**
1 teaspoon minced garlic
1/4 cup sliced almonds, toasted
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