Chicken with Sweet Potato Mango and Chilli

Chicken with Sweet Potato Mango and Chilli


164 people made this

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 chilli sauce.


Serves: 5 

  • 2 cups cubed peeled sweet potatoes
  • 2 tablespoons vegetable oil
  • 500g skinless, boneless chicken breast halves - cubed
  • 1 clove garlic, crushed
  • 6 tablespoons tamari soy sauce
  • 3/4 cup (190ml) water
  • 3 tablespoons honey
  • 3 tablespoons tabasco, or to taste
  • 1 ripe mango, peeled and cubed
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon cornflour
  • 1 tablespoon warm water

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender; about 10 minutes. Drain and set aside.
  2. Meanwhile; heat 2 tablespoons of vegetable oil in a frypan over medium-high heat. Stir in chicken and cook until no longer pink in the centre: about 5 minutes. Set aside.
  3. Stir garlic into the frypan and cook for a few minutes until fragrant. Pour in the tamari, 3/4 cup of water, honey and tabasco.
  4. Bring to a simmer then stir in the sweet potato, chicken, mango and chilli flakes. Cook and stir until hot. Dissolve the cornflour in 1 tablespoon of water and stir into the simmering mixture; stir until thickened.

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Reviews (1)


Great tasting flavours. Make sure you vary the amount of Tobasco to suit, I only used half of the recipe amount. I served it on rice but I am not sure if this is the best option or not. - 12 Jan 2013

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