Mango Sweet Potato Chicken Stir Fry

1 tbsp canola oil

1 chicken breast or thigh, cut into bite-sized pieces (I used a local free-range thigh)

salt & pepper

1 small onion, diced

2 cloves garlic, finely chopped

1/2 tbsp chopped fresh ginger

1 1/2 cups water, or more if necessary

1/2 medium sweet potato, peeled and cut into bite-sized chunks

1 red, green, or yellow pepper (or a combination), cut into bite-sized chunks.

1/2 cup coconut milk (I like Aroy-D brand, as it doesn't contain sulphites)

2 tbsp peanut butter

1/2 tbsp sweet chili sauce

1 mango, ripe but firm, peeled and cut into bite-sized chunks

chopped fresh cilantro for garnish

Heat oil in a wok or frying pan. Season chicken with salt and pepper and cook 5 to 6 minutes, until browned; remove and set aside. Add additional oil to pan if necessary. Add onion, cook about 3 minutes. Stir in ginger and garlic and cook one minute. Add water and bring to a boil. Add sweet potatoes. Simmer uncovered 10 minutes. Add peppers, continue to cook 5 minutes more or until vegetables are tender and almost all liquid has evaporated. Meanwhile, stir together coconut milk, peanut butter and sweet chili sauce. 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 cilantro. Great with jasmine rice.

Serving Size: 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user RUBY331.