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Ingredients
- 1 tbsp oil
- 1 1/2 boneless chicken breasts. diced into 1" pieces
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 tbsp chopped fresh ginger-root
- 1 1/2 cups water, more if necessary
- 1 lb sweet potatoes, peeled and cut
- 1/2 cup coconut milk
- 2 tbsp peanut butter
- 1/2 tsp hot Asian chili paste
- 1 mango, ripe but firm, peeled and cut into 1" chunks
- 3 tbsp minced green onions
- 3 Tbsp chopped fresh cilantro
Preparation
Step 1
Heat the oil in a wok or skillet. Season chicken with salt and pepper and cook 5 to 6 minutes, until browned. Remove chicken and reserve. Add another 1 tbsp oil to pan if necessary. Add onions and garlic to pan. Cook about 3 minutes. Stir in gingerroot and cook 1 minute. Add water and bring to a boil. Add sweet potatoes. Simmer uncovered about 15 minutes, or until tender and almost all liquid has evaporated. Combine coconut milk with peanut butter and hot chili paste. Add to pan and bring to a boil. Add chicken. Cook for 3 to 5 minutes, or until chicken is cooked through. Add mango and cook 1 to 2 minutes longer, just until hot. Serve sprinkled with green onions and cilantro.