Spicy Mango Sweet Potato Chicken

Outstanding sauce! I was looking for a recipe to use with some leftovers I had, and adapted this recipe with great results. But the delicious sauce was the star of the dish. I made the sauce and added a diced mango and a left over grilled chicken breast (cubed). I was short on time, so I nuked 2 small sweet potatoes and mashed them with (get this…) leftover steamed broccoli. Add a little bit of low sodium chicken broth & onion power to the sweet potato mixture and served the mango & chicken mixture on top. As per another reviewer, I topped it off with chopped walnuts. THAT made the dish. Next time, I’ll also included some chopped scallions, because I am sure that would taste great too (but I didn’t have any today). And as others had written, I put in a LOT less hot sauce (personal preference). Definitely recommend putting in a small amount at first, and adding more later if need be.

I agree with all the reviews that say great balance is sweet and spice! My husband wasn’t a fan of the mango component. May try pineapple next time because we will make this again.

Very good. I had it over black bean noodles.

This was delish! I served it over mango KoolAid pancakes cut into noodles. The leftovers went over brown rice and was still awesome a couple days later.

I made this but I didn’t have chicken so I made it with pork! It was delicious! I also didn’t have hot sauce but I had Korean hot paste so I used that & it was perfect! I’ll definitely make this again maybe I’ll try chicken next time.

We enjoyed this dish. I served it over rice and had asparagus on the side. I will make it again. Thank you for the recipe!

I used Siracha hot sauce and a ghost pepper honey from a local bee keeper. It was exceptional.

I was actually on a quest to find a good asian sauce to serve with rice and chicken and this worked perfectly! I have cut gluten, corn, and potatoes from my diet, so was thrilled to see the ingredient list as it is hard to find something with none of those items. As I was mainly going for the sauce, I simmered the mango in the sauce until softened (doubled the mango to two) and then threw the sauce and mango in a blender. Heavenly perfection! I didn’t use corn starch as I am avoiding, but the mango made the sauce nice and thick.

Delectable! I roasted the sweet potatoes prior as someone suggested, used coconut oil, sriracha Korean chili flakes & frozen mango I had on hand. Thanks for sharing!

The flavors in this sounded so good, but I didn’t want the pasta so I used 4 sweet potatoes which I cubed and roasted. I cooked 8 boneless chicken thighs first, then set them aside. Sauted the garlic, mango, and added a red bell pepper for 5 mins then poured in a combination of 1 1/2 cups water, 1/4 cup lite soy, 1/4 cup sweet soy, 1/4 cup honey, 1/4 cup chipotle tabasco, and 2 T sambal. Thickened with cornstarch and served sauce over chicken and potatoes. Sweet, savory, and nicely spicy. Instant hit at my house

Yum! I didn’t have tamari, so I used regular soy sauce and it came out fine. I recommend mixing the tamari, honey, water, and about 1/2 the hot sauce, taste it, and then add more hot sauce to your liking. I only used about 1 1/2 T, and it was plenty hot. After making this a few times, I like to add more mango than stated. To make it a little more colorful, I like to add onion, sweet red pepper, and fresh spinach. I cook all this with the garlic. Served over brown rice cooked in coconut milk, and it was fantastic.

This is not one we would do again.

I liked this a lot. Used 1 teaspoon of coconut oil and browned tempeh for the chicken. Balanced the sweet to hot for my taste, added green pepper and served over quinoa. Nice easy vegan meal.

I love fruit in anything so this is a keeper!!

I would definately make again…loved the sweetness of the mango. I don’t like foods too spicy so I left out some of the hot sauce. I would have liked a bit more depth of flavor in the sauce… may play with ginger or curry next time.

Great recipe! I cooked the chicken in some grated ginger to begin with and didn’t use as much hot sauce (and I’m glad about that!) This has just the right amount of spice to it! Can’t wait to make it again! I saw other users say they used cilantro, pineapple bits, and onion. I may try that in the future. I wonder what this would taste like over a bed of spinach?!

Delicious! Tried this for the first time tonight and everyone in the house loved it. Saved this to my recipe box for future use!

Chicken was bland. Flavors did not really come together.

Roasted the sweet potatoes as reviewers recommended. Doubled the recipe, but used only the 3 TBL hot sauce (used Tobasco) and eliminated the red pepper flakes. It was still very hot. Used low sodium regular soy sauce, which worked out well. My friends loved this dish.

So, I like the idea, but the recipe as written is terrible. First, as others mentioned, it is way too salty. Perhaps it was supposed to read 6 teaspoons of tamari? I used only half of what was called for and it was barely edible. Also, the proportion of the meat to “veggies” was way off. I had to hunt around for pieces of non-meat. I also had to up the hot sauce (I used sriracha). To improve this, I would replace the mango and sweet potato with real vegetables, because with a sweet sauce, you barely notice them. Then, I would use 3 tablespoons of tamari and 1 tablespoon of fish sauce to add more complexity. I also only use boneless skinless thighs, as they stay more moist. I served it over quinoa, which was great, as there was lots of sauce (it was more like a stew than a stir-fry, which I liked about the recipe).

Turned out great! Family loved it. I didn’t have soy sauce, used teriyaki sauce instead. Still tasted wonderful.