Shredded Chicken and Mango Salad

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden.

Once golden, reduce the heat to medium-low, add the measured water to the pan, cover with a lid and cook for 10-15 min further.

Peel and finely chop the ginger. Add the ginger, tamari, rice vinegar, sesame oil and coconut sugar to a bowl or jar and whisk until well blended. Set aside.

Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Peel and slice the mango into matchsticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Trim and finely slice the spring onion. Pick the mint and coriander leaves. Set aside.

Once ready, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Juice the lime directly into the pan and season generously with salt and pepper.

In a large bowl, toss the mint, coriander, mango, spring onion, carrot, cucumber, shredded chicken, sesame and peanuts in the dressing. Serve immediately.