Charred chicken with mango salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Charred sweet chilli chicken on a bed of sesame noodles, tossed with mango, coriander and cucumber. Perfect for the warm evenings outside!
1. Bring a saucepan of water to the boil and cook noodles for 2 minutes, or until just tender. Drain and rinse in cold water.

2. Crush garlic, peel and grate ginger and combine with 3 tbsp sweet chilli sauce, 3 tbsp sesame oil and 3 tbsp vinegar. Season with salt.

3. Slice cucumber, capsicum and mango. Chop coriander. Thinly slice spring onions and toss all through noodles with 1/3 cup marinade. 

Rinse and roughly tear lettuce leaves. Set aside.

4. Heat frypan over medium heat. Add sesame seeds to pan and toast for 3-4 minutes until golden. Remove and set aside.

5. Increase frypan heat to medium-high with 1 tbsp sesame oil. Toss chicken with remaining marinade, salt and pepper. Cook for 4-5 minutes each side or until cooked through.

6. Arrange lettuce leaves in bowls. Divide noodles and chicken on top. Sprinkle with toasted sesame seeds.

Bean Thread Noodles 2 Packets (2 X 100g)
Garlic 1 Clove
Ginger 40g
Lebanese Cucumber 1
Red Capsicum 1
Mango 1
Coriander 1/2 Bunch *
Spring Onions 1/3 Bunch *
Festival Lettuce 1
Sesame Seeds 1/2 Packet (35g) *
Chicken Tenderloins 600g

* Ingredient Also Used In Another Recipe

From your pantry:
salt, pepper, sweet chilli sauce, apple cider (or rice wine) vinegar, sesame oil