Spicey Mango Sweet Potato Chicken

2 cups cubed peeled sweet potatoes
2 Tbsp vegetable oil
1 lb skinless, boneless chicken breast, cubed
1 clove garlic
6 Tbsp soy sauce
3/4 cup warm water
3 Tbsp honey
3 Tbsp hot sauce or to taste (we use about 1 tbsp)
1 ripe mango, peeled and cubed
1/4 tsp crushed red pepper flakes
1 tsp cornstarch
1 Tbsp warm water

Place the sweet potatoes into a saucepan and fill with enough water to cover; simmer over medium-high heat until tender about 15 minutes. Drain and set aside.

Meanwhile, heat 2 Tbsp 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, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 Tbsp of water, and stir into the simmering mixture. Stir until thickened.