1 tbsp vegetable oil
1 pound boneless chicken breast, cut into strips
2 tsp ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
1 15 oz cans black beans, rinsed
2 tbsp fresh lime juice
1/4 cup chopped mint
In a large skillet, heat the oil over high heat.
Add the chicken and cook, turning once, until browned, about 3 minutes.
Add the coriander, and stir about 30 seconds.
Add the chicken broth, lower the heat and simmer for 3 minutes
Scraping up the brown bits, transfer to a plate.
Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes.
Stir in the mango and cook until warmed through.
Return the chicken to the skillet, toss and remove from the heat.
Season with salt and pepper.
Meanwhile in a medium saucepan, simmer the black beans over low heat.
Stir in the lime juice and 3 tbsp mint.
Divide among 4 plates, and top with chicken and remaining mint.