It's the spices that count in this recipe.
Mix mandarin oranges with the rest of the fruit salad ingredients in a medium-sized bowl. Cover and chill. Stir a few times until ready to serve. Heat oil in a large skillet. Add chicken, reduce heat and cook about three minutes per side, turning once until lightly browned and no longer pink in the center. Remove chicken from the pan. Reduce heat to medium. Add cilantro leaves, chicken broth, vinegar and chili powder. Stir in chilies. Boil until sauce is reduced by half, about 3 minutes. Warm the beans in a separate pan. Reduce heat to low and return chicken to the pan. Turn several times to coat with sauce, place chicken on dinner plates and top with remaining sauce next to the beans.
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