Ingredients:

  • 450 g boneless skinless chicken breast, thinly sliced
  • 15 ml neutral oil (canola or vegetable)
  • 3 g salt
  • 3 g black pepper
  • 560 g shredded cabbage mix (green and red cabbage)
  • 130 g shredded carrots
  • 130 g thinly sliced red bell pepper
  • 60 g sliced green onions
  • 60 g sliced almonds, toasted
  • 60 g crispy ramen noodles
  • 30 g fresh cilantro, chopped
  • 60 ml soy sauce
  • 45 ml rice vinegar
  • 30 ml honey
  • 15 ml toasted sesame oil
  • 15 g fresh ginger, grated
  • 5 g garlic, minced
  • 15 ml lime juice

Instructions:

  1. Heat oil in a skillet over medium-high heat. Add the sliced chicken breast, seasoning with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from heat and let rest for 5 minutes.
  2. In a large bowl, combine the shredded cabbage, carrots, bell peppers, and green onions. Toss until evenly distributed.
  3. In a mason jar, combine all dressing ingredients. Shake vigorously for 30 seconds until smooth and glossy.
  4. Drizzle the dressing over the vegetables and toss gently to coat. Top with the rested chicken. Fold in toasted almonds and crispy ramen noodles just before serving.