This dish is great either with chicken or just vegetarian. Either way, it's also really healthy, packed with vitamin A, potassium and lots of fibre. Serve on top of noodles. I've used asparagus as a garnish.
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Makes: 5 cups
265 g cubed peeled shakarkandi (sweet potatoes)
30 ml vegetable oil
455 g skinless, boneless chicken breast halves - cubed
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 soya, 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.