About this recipe:This dish takes advantage of the perfect marriage between sweet and salty. The sweet potatoes, honey and mangoes contributes to the sweetness, whilst the soy sauce contributes to the saltiness. Serve with rice or noodles.
265g peeled sweet potatoes, cubed
2 tablespoons vegetable oil
450g skinless, boneless chicken breast fillets, cubed
1 clove garlic, finely chopped
6 tablespoons tamari soy sauce
3 tablespoons honey
3 tablespoons hot sauce or to taste
1 ripe mango, peeled and cubed
1/4 teaspoon crushed chillies
1 teaspoon cornflour
1 tablespoon warm water
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Method Prep:30min › Cook:20min › Ready in:50min
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 frying pan over medium-high heat. Stir in chicken and cook until no longer pink in the centre, about 5 minutes; set aside. Stir garlic into the frying pan and cook for a few minutes, until fragrant. Pour in the tamari, water, honey and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango and crushed chillies. Cook and stir until hot. Dissolve the cornflour in 1 tablespoon of water and stir into the simmering mixture; stir until thickened.