Mango chutney gives 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 30 minutes.

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

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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.

Makes 4 to 6 servings.

Note: Peel ginger first. In kitchen lingo, to “julienne” means to cut into matchstick-like 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.