Kickin' Sticky Chicken & Mango Noodle Salad

So my plan to do a blog post every two to three days has been waylaid by a cute little bundle of non-sleeping fury, but I do have about 4 recipes on the back-burner, so stay tuned! 
PS sorry about the formatting, something's a little haywire in the system and it won't do what I ask it to! :(

Serves: 5.5 | Serving size: 90g chicken, 300g noodle salad | Points: 9 | Cooking time: 30 mins  

Adapted from Jamie's 15 Minute Meals.

Sorry, Jamie Oliver, but I don't believe you.  Maybe if I was a professional chef in fantasy land, who could chop a carrot in 10 seconds flat, this would take 15 minutes.  But for a cook like me in the real world, who likes to faff about in the kitchen, this took about 30 minutes... with a crunchy, chewy, sweet, salty and altogether scrumptious result!

Ingredients:

Salad

• 200g thin rice noodles
• 1 tbs sesame oil
• Fruit of 2 mangoes
• Packet of mixed lettuce
• 1/2 bunch of coriander

Chicken

• 1kg skinless chicken thigh fillets
• Salt & pepper
• 1 tbsp Chinese five-spice 
• 2 tsp olive oil
• 2 tbs sweet chilli sauce (I use Trident)
• 2 tbs sesame seeds

Dressing

• 2 tbs light soy sauce 
• 1 tbsp fish sauce
• 1 fresh red chilli, seeds removed
• ½ a thumb-sized piece of ginger, peeled (OR 2 tsp of minced ginger from a jar)
• 2 shallots
• Juice of 2 limes
• 1 small clove of garlic

Preparation:  Get all your ingredients out • Kitchen scales • Measuring spoons • Kettle boiled • Large bowl • Baking paper • Rolling pin • Large frying pan • Tongs • Colander • Knife • Blender • Juicer • Serving platter.

Instructions:

• In a large bowl, pour boiling water over noodles until fully submerged.
• Put the pan on high heat.
• On a large sheet of baking paper, toss the chicken with salt, pepper and the five spice.
• Fold the paper over the chicken, then bash and flatten the to about 1.5 cm thick with a rolling pin.
• Heat 2 teaspoons of olive oil in the pan, then add the chicken, continuously turning every 5 minutes, until slightly charred and cooked through.
• Drain the noodles and return to the bowl.
• To chop the mangoes, cut each side off either side of the seed. Take each half and make  incisions lengthways then across, being careful not to pierce the skin. Turn each piece inside out, and spoon out the cubes onto the noodles. Slice off the remaining mango from the seed and add to bowl.
• Chop the top leafy half of the coriander, and add to bowl, leaving some for the garnish later
• Chop off some coriander stalks and add to the blender with the soy and fish sauces, chilli, ginger, trimmed spring onions, 1 tablespoon of water, 1 tablespoon of sesame oil, peeled and roughly chopped garlic and the lime juice, then whiz until smooth.
• TIP: to get more juice out of your limes, halve then put in the microwave for 10 seconds before juicing.
• When chicken is done, drain off any excess fat from the pan, put back on the heat, drizzle with the sweet chilli sauce, stir and turn chicken until sauce has is bubbling and chicken coated.
• Sprinkle with the sesame seeds, toss to coat, turning every minute or so to lightly toast the seeds.
• Pour the dressing over the salad and toss gently until well coated.
• Transfer the chicken to a board and slice diagonally.
• To serve, Cover a serving platter with the salad leaves, add the noodles, sliced chicken on top, and garnish with some coriander leaves.