Spicy Chicken Mango Dish
Time Required: 35 (45 min. total)

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.


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


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”)


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