dinner with a kick

The other night I tried a new recipe for dinner.  It was spicy sweet potato and mango chicken over jasmine rice.  I must admit that it was delicious!  It was truly spicy and I thought maybe even a little too spicy for my liking, but the rice cut down the spice a little and made it pleasant.  I highly reccomend this dish to anyone that likes a little bit of that mouth on fire feeling.  Here's the 411 for those interested:



INGREDIENTS
2 cups cubed peeled sweet potatoes
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
1 clove garlic, minced
6 tablespoons soy sauce
3/4 cup water
3 tablespoons honey
3 tablespoons hot sauce, or to taste (I used Franks Red Hot)
1 ripe mango, peeled and cubed
1/4 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 tablespoon warm water

DIRECTIONS
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 thesoy sauce, 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. (but not too thick if you are going to have over rice.....a nice sauce is good with rice)