Total Time
25mins
Prep 15 mins
Cook 10 mins

So easy and so good! I hope you all enjoy this as much as my family does. I serve this with brown rice.

Ingredients Nutrition

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. Season chicken with salt and pepper.
  4. Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Remove chicken to a plate, cover loosely and keep warm.
  5. Add chutney and mustard to skillet. Stir cornstarch into mango-orange juice until dissolved; add to skillet. Stir to combine. Simmer on medium-low for 2 minutes, stirring occasionally.
  6. Place chicken and string beans into skillet. Cook 2 minutes until heated through.
  7. To serve, sprinkle nuts on top and garnish with sliced mango.

Reviews

(1)
Most Helpful

Made for Fall PAC 2007. This was really good and spicy. We love spicy food. The only thing I would do different next time is to cut the chicken up into cubes. Other than that, this recipe was awesome! Thanks Striking Eyes for a great recipe!

LARavenscroft October 08, 2007

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