Friday Recipe - Spicy Chicken with Sweet Potato and Mango

This is a low calorie recipe and it is absolutely fabulous! I made this for dinner and at first Mr. Man wasn't sure about it (he still isn't 100% on board with the mango, but he will eat a bite or two of it), but he always goes for a 2nd plateful! I took left overs to a friend and she just raved and raved about it. I serve it warm at home, but she didn't know she was supposed to warm it up so she ate it cold. I tried it cold, I have to say it was pretty tasty cold too!

Spicy Chicken with Sweet Potato and Mango
INGREDIENTS:
2 cups cubed peeled sweet potatoes (I did 2 yams actually and I think I got a little more than 2 c of cubed yams)
2 Tbls olive oil
1 pound skinless, boneless chicken breast halves - cubed
1 clove garlic, minced
2-3 Tbls low sodium soy sauce
3/4 cup water
3 Tbls honey
3 Tbls hot sauce, or to taste
1 ripe mango, peeled and cubed
1/4 tsp crushed red pepper flakes
1 tsp cornstarch
1 Tbls warm water

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 oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; remove chicken to a plate and set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the soy sauce, 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. 


This can served alone, OR over steamed white or brown rice, OR quinoa or other pasta you prefer.