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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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 for about 30 seconds. | 2. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. | 3. 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. | 4. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint. | 5. Divide the beans among 4 plates. Top with the chicken and remaining mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken breast	1	lb	boneless cut	780.1798	0.0	94.5741	41.9573
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
coconut milk	1	cup		552.0	13.296	5.496	57.216
mango	1		peeled cut	99.0	24.717	1.3530000000000002	0.627
salt pepper				-	-	-	-
black bean	2	cans	rinsed	1983.6282	362.7538	125.6492	8.2603
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.