“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:
25mins
SERVES:
4
UNITS:
US

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.

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