Rating: 4.5 stars 4.2
173 Ratings
  • 5 star values: 93
  • 4 star values: 54
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 6

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.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

268 calories; protein 21.1g; carbohydrates 30.2g; fat 7.5g; cholesterol 46.9mg; sodium 1498.6mg. Full Nutrition
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