Coconut Mango Chicken With Black Beans Recipe

Ingredients

1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint

Directions

1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes.
2. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate.
3. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
4. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
5. Divide the beans among 4 plates. Top with the chicken and remaining mint.

Serves 4.

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