Number of servings : 4 to 6
Type of meal : | Main Courses | Main Courses
Special diet :
1 tbsp (15 mL) vegetable oil
1 1/2 lb (750 g) boneless, skinless chicken breasts or thighs, diced into 1-in. (2.5-cm) pieces
1 small onion, diced
2 cloves garlic, finely chopped
1 tbsp (15 mL) chopped fresh gingerroot
1 1/2 cups (375 mL) water, or more if necessary
1 lb (500 g) sweet potatoes, peeled and cut into 1-in. (2.5-cm) chunks
1/2 cup (125 mL) coconut milk
2 tbsp (25 mL) peanut butter
1/2 tsp (2 mL) hot Asian chili paste, or more to taste
1 mango, ripe but firm, peeled and cut into 1-in. (2.5-cm) chunks
3 tbsp (50 mL) minced green onions
3 tbsp (50 mL) chopped fresh cilantro
- Heat oil in a wok or large deep skillet. Season chicken with salt and pepper and cook 5 to 6 minutes, until browned. Remove chicken and reserve.
- Add another 1 tbsp (15 mL) oil to pan if necessary. Add onions and garlic to pan. Cook about 3 minutes. Stir in gingerroot and cook one minute. Add water and bring to a boil. Add sweet potatoes. Simmer uncovered 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 3 to 5 minutes, or until chicken is cooked through. Add mango and cook one to 2 minutes longer, just until hot. Serve sprinkled with green onion and cilantro.