Coconut Mango Chicken with Black Beans

I clipped out this recipe from Rachel Ray's summer 2008 magazine. Have not made it yet but it sounds amazing!

Serves: 4 Prep: 15 min Cook: 15 min

INGREDIENTS:
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
two 15 ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint

DIRECTIONS:
1. In a large skillet, heat oil over high heat. Add chicken and cook, turing once, until browned, about 3 minutes. Add coriander and stir for about 30 seconds. Add chicken broth, lower heat and simmer for 3 minutes, scraping up any browned bits; transfer to plate. Add coconut milk to skillet, increase heat and boil to reduce by half about 4 minutes. Stir in mango and cook until warmed through. Return chicken to the skillet, toss and remove from heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer black beans over low heat. Stir in lime juice and 3 tablespoons mint.
3. Divide beans among 4 plates. Top with the chicken and remaining mint.