Sliced Mango Chicken

• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves, cut in 1 inch cubes (about 1 1/2 lbs total)
• 12 teaspoon salt (or to taste)
• 14 teaspoon black pepper (or to taste)
• 1 cup string beans or 1 cup green beans
• 18 cup slivered almonds
• 1 (10 ounce) bottle mango chutney
• 1 teaspoon prepared mustard
• 1 tablespoon cornstarch
• 12 cup orange-mango juice
• 1 fresh ripe mango, peeled, pit removed, and thinly sliced

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

vegetable oil, chicken breast halves, salt, black pepper, string beans, almonds, mango, mustard, cornstarch, orangemango juice, fresh ripe mango

Taken from www.food.com/recipe/sliced-mango-chicken-231720 (may not work)