Char-siu Chicken with Cucumber Mango Salad

Serves 4, Prep and Cook 25 mins

¹⁄³ cup char-siu sauce

1½ tblsps salt-reduced

soy sauce

1 tblsp sesame oil

1 tblsp finely grated

fresh ginger

4 x 200g chicken breast fillets Cooked thick pad Thai noodles,

to serve

CUCUMBER MANGO SALAD

1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced

1 large mango, thinly sliced 3 green spring onions,

thinly sliced diagonally

1 Combine sauces, oil and ginger in a small jug. Whisk well. 2 Place chicken in a large bowl. Add half the sauce mixture. Toss to coat. Reserve remaining sauce mixture.

3 Heat a lightly oiled, large non-stick frying pan over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until chicken is cooked.

4 Meanwhile, place reserved sauce mixture with 1 tblsp water in a microwave-safe jug. Microwave on High (100%) for about 1 minute, or until warm.

5 To make salad, combine all ingredients in a medium bowl.

6 Serve chicken with noodles. Drizzle over reserved sauce. Top with salad.