Sliced Mango Chicken

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 4  boneless skinless chicken breast halves, cut in 1 inch cubes (about 1 1/2 lbs total)
• 1⁄2 teaspoon salt (or to taste)
• 1⁄4 teaspoon black pepper (or to taste)
• 1  cup string beans or 1  cup green beans
• 1⁄8 cup  slivered almonds
• 1 (10 ounce) bottle mango chutney
• 1  teaspoon prepared mustard
• 1  tablespoon cornstarch
• 1⁄2 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. 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.