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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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So easy and so good! I hope you all enjoy this as much as my family does. I serve this with brown rice. 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.
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