Sweet potatoes and mangoes… two things that I absolutely adore. I have made this recipe too many times to count. You will not have any leftovers with this one — it goes fast! This recipe also tastes just as great vegetarian as it does with chicken… or with pineapple instead of mangoes.
Spicy Sweet Potato Mango Chicken
Courtesy of allrecipes.com
1/2 cup Jasmine rice
1 large sweet potato, peeled and cubed
2 ripe mangoes (or 2 bags frozen mangoes), peeled and cubed
1 pound chicken tenderloins, cleaned and cubed
1 clove garlic, minced
6 tablespoons Tamari soy sauce
3/4 cup water
3 tablespoons honey
3 tablespoons hot sauce, or to taste
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
1 tablespoon warm water
Prepare the Jasmine rice in a rice cooker or on the stove. While the rice is cooking, place the cubed sweet potatoes in a saucepan and fill with enough water to cover.
Simmer under medium-high heat for 15 minutes, or until the sweet potatoes can be easily pierced with a fork. Once they are tender, drain the sweet potatoes and set them aside.
Meanwhile, heat a large skillet with some olive oil and cook the chicken over medium heat for approximately five minutes, or until they are no longer pink in the center.
Drain and set the chicken aside.
Add the minced garlic into the hot skillet until cook until it is fragrant. Add soy sauce, 3/4 cup of water, honey, red pepper flakes, and your favorite hot sauce. You can certainly use regular soy sauce instead of Tamari; however, if you haven’t already tried Tamari before, I suggest giving it a shot (It has a much more bold flavor than ordinary soy sauce, and makes amazing fried rice).
For the hot sauce, I recommend using either Sambal Oelek or Sriracha chili sauce; both of which can be found in any Asian market. My mouth is watering just thinking of these two hot sauces. I seriously have to control the amount I use for Evan’s safety. Obviously, you can eliminate both the hot sauce and red pepper flakes if you are faint of heart.
Add chicken, mangoes, and sweet potatoes to the skillet. In a small glass, dissolve the cornstarch with a tablespoon of warm water, stirring once. Add the cornstarch slurry to the skillet to thicken up the sauce. Cook until hot.
Serve over rice and enjoy!
It’s spicy, it’s sweet, and utterly delicious. I hope you’ll like it as much as we do.
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