Mango chicken salad

Ingredients for 2 servings:

• 300 g boneless, skinless chicken breast
• Oil for frying
• salt and pepper
• 50 g glass noodles
• 1 small mango(s), ripe
• 2 spring onions
• 1 tbsp mint leaves, fresh, chopped
• 1 tbsp coriander, fresh, chopped or flat parsley
• 1 garlic clove(s), crushed
• ¼ tsp ginger, grated
• 1 piece(s) chili pepper(s) without seeds, finely chopped, amount according to spiciness and taste
• 2 tbsp sweet chili sauce
• 1 tbsp fish sauce
• ½ tbsp soy sauce
• 1 tsp brown sugar
• ½ lime(s), organic, juice and peel
• 2 tbsp oil, neutral
• ½ tsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

fruity-spicy with an Asian touch

Rinse the meat, pat dry, cut into strips, and fry in the heated oil. Remove from the pan, season with salt and pepper, and let cool. Soak the glass noodles in hot water for about five minutes according to the package instructions, drain well, and let cool. Then cut the noodles into bite-sized pieces. Peel the mango, remove the stone, and then cut into strips. Clean and rinse the spring onions, and slice into rings. For the dressing, mix the garlic, ginger, chili, and sugar with the sweet chili sauce, fish sauce, soy sauce, lime juice, and zest until the sugar has dissolved. Whisk in the oils, season to taste, and adjust the seasoning if desired. Mix the salad ingredients and serve drizzled with the dressing.