Coconut Mango Chicken with Black Beans

Ingredients

1 T vegetable oil
1 lb boneless skinless chicken breast, cut into strips
2 t ground coriander
1/2 c chicken stock
1 c coconut milk (or use whole can for more sauce)
1 mango, peeled and cut into 1/2 inch pieces
1 can black beans, rinsed
1 T fresh lime juice (about 1 small lime)
1/4 cup chopped fresh mint

Directions

Over medium heat, brown the chicken on both sides. Add coriander and cook, stirring, for 1 minute more. Add the stock and lower the heat slightly; simmer for three minutes. Remove chicken pieces to a plate and add coconut milk; boil for about 5 minutes until reduced by half. Add mango and cook until warmed through. Return chicken to pan and heat through.

While sauce is reducing, pour beans into a pot and add lime juice. Cook over low heat until warmed through, then add mint.

Serve chicken mixture over rice and beans.