Mango adds some sweetness to this dish. It’s easy to throw together, a perfect time saver for making doubles and great over rice. I tend to add a DGLV (DarkGreenLeafyVegetable) every time I can, and it blends in really well with the sweet favors of the potaotes and mangos. In the picture you can see bits of the kale I julienned and added in step #2.
Ingredients:
2 cup(s) whole grain rice
1 lb(s) chicken tenders -- cut into chunks
4 cup(s) sweet potato(es) -- diced 1/2" cubes
1/2 onion -- chopped small
5 tbsp soy sauce
3/4 cup(s) water
3 tbsp honey
1 1/2 tbsp hot sauce
1/4 tsp red pepper flakes
2 mango(s) -- diced 1/2" cubes
Directions
1. Begin cooking rice. Heat oil in skillet and cook chicken chunks until no longer pink; approx. 5 min.
2. Remove chicken from pan and add a few Tbsp. more oil. Spread potatoes in pan with spatula and cook 2 min. before adding onions for another 5 min.
3. Whisk together soy sauce, water, honey and hot sauce. Add to skillet and bring to a simmer.
4. Add red pepper flakes, chicken and mango. Serve all over rice.
(adapted from Livestrong.com “Spicy Chicken Mango”)
