Spicy Mango Sweet Potato Chicken

2 cups cubed peeled sweet potatoes
2 Tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cubed
1 clove of garlic minced
6 Tablespoons tamari soy sauce
3/4 cup water
3 Tablespoons honey
1 ripe mango, peeled and cubed
3 Tablespoons hot sauce, or to taste
1/4 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 Tablespoon warm water

1. Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium high heat until tender, about 15 minutes. Draiand set aside.
2. 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 the soy sauce, 3/4 cup water, honey and hot sauce. Bring to a simmer, and 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.

TIM"S NOTES: I deleted the hot sauce and red chili flakes, and added 3 Tablespoons of my favorite chipotle chili puree found elsewhere in this blog. I also used regular soy sauce instead of tamari. And the last change I made was that I dissolved the cornstarch in water, and added it first and thickened the sauce. I then added the sweet potato, mango, and chicken. Makes more sense to me to thicken the sauce first without the chunky bits. I think I used about 2 teaspoons of cornstarch as well. I thought the sauce needed to be a little thicker. Maybe that's because I left the chicken juices in the pan when I sauteed the garlic. I served it over cooked rice.