Coconut Mango Chicken With Black Beans

Everyday with Rachael Ray

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb 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
• 2 (15 ounce) cans black beans, rinsed
• 2  tablespoons fresh lime juice
• 1⁄4 cup  chopped of fresh 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. Add the coriander, and stir for about 30 seconds.
2. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes.
3. 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.