Spicy Mango Sweet Potato Chicken

SUBMITTED BY: ArianeK PHOTO BY: Elizabeth

"This is a tropical tasting dish that is just as good vegetarian as it is with chicken! Honey and mango lend the sauce it's sweetness, but it's nicely countered with salty tamari and spicy hot sauce. Serve over rice or noodles."

PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 5 cups

USMETRIC

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INGREDIENTS

2 cups cubed peeled sweet potatoes
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
1 clove garlic, minced
6 tablespoons tamari soy sauce
3/4 cup water
3 tablespoons honey
3 tablespoons hot sauce, or to taste
1 ripe mango, peeled and cubed
1/4 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 tablespoon warm water

READ REVIEWS (5)

DIRECTIONS

Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.

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REVIEWS

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Reviewed on Mar. 26, 2008 by Elizabeth

Easy and full of flavor. I used non-stick spray instead of the oil. I served it over whole wheat pasta. This dish is super duper healthy yet it doesn't taste boring!

1 user found this review helpful

Reviewed on Apr. 21, 2008 by Kelly Krocker

I thought this dish was ok. Nothing special. I liked that it was a healthier meal.

0 users found this review helpful

Reviewed on Apr. 6, 2008 by pavlovspetpeeve

The flavor was exactly what one would expect from the title, a complementary mix of heat and natural sugars. The soft texture of the boiled sweet potatoes added a point of interest to the dish. The sauce, however, was a little too thin, even after adding corn starch and simmering for a bit longer. Still overall a great Spring meal!

0 users found this review helpful

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Recipe Submitter:

ArianeK

	Cooking Level: Intermediate Home Town: Herkimer, New York, USA Living In: Rochester, New York, USA
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 278

Total Fat: 7.6g
Cholesterol: 47mg
Sodium: 1476mg
Total Carbs: 32.5g
Dietary Fiber: 2.7g
Protein: 21.1g

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