Sliced Mango Chicken

Name: Sliced Mango Chicken
Ingredients: 1 tablespoon vegetable oil; 4 boneless skinless chicken breast halves, cut in 1 inch cubes (about 1 1/2 lbs total); 12 teaspoon salt (or to taste); 14 teaspoon black pepper (or to taste); 1 cup string beans or 1 cup green beans; 18 cup slivered almonds; 1 (10 ounce) bottle mango chutney; 1 teaspoon prepared mustard; 1 tablespoon cornstarch; 12 cup orange-mango juice; 1 fresh ripe mango, peeled, pit removed, and thinly sliced

11 ingredients

13 steps

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves, cut in 1 inch cubes (about 1 1/2 lbs total)
12 teaspoon salt (or to taste)
14 teaspoon black pepper (or to taste)
1 cup string beans or 1 cup green beans
18 cup slivered almonds
1 (10 ounce) bottle mango chutney
1 teaspoon prepared mustard
1 tablespoon cornstarch
12 cup orange-mango juice
1 fresh ripe mango, peeled, pit removed, and thinly sliced

Directions

1

Steam the string beans for about 5 minutes (still crunchy) and set aside.
2

Toast the almonds for about 2 minutes in dry skillet and set aside.
3

Heat oil in a large nonstick skillet over medium-heat.
4

Season chicken with salt and pepper.
5

Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink.
6

Remove chicken to a plate, cover loosely and keep warm.
7

Add chutney and mustard to skillet.
8

Stir cornstarch into mango-orange juice until dissolved; add to skillet.
9

Stir to combine.
10

Simmer on medium-low for 2 minutes, stirring occasionally.
11

Place chicken and string beans into skillet.
12

Cook 2 minutes until heated through.
13

To serve, sprinkle nuts on top and garnish with sliced mango.