Ingredients:

1/2 lb boneless, skinless chicken breast, sliced into strips
Salt and pepper
Sesame oil
Grapeseed or canola oil

1/2 head of Napa cabbage, thinly sliced
1/2 red bell pepper, thinly sliced
3-4 scallions, sliced
1 carrot, julienned
1/2 cup loosely packed cilantro leaves, chopped
2 Tbsp sesame seeds, toasted

Dressing:
2 Tbsp tamari (a wheat-free concentrated soy sauce, can also use 3 Tbsp regular soy sauce)
2 Tbsp dark sesame oil
2 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
1 Tbsp grapeseed or canola oil
1 teaspoon fresh grated ginger
1 clove garlic, minced
1/2 teaspoon chili pepper flakes

Methods:

1. Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn’t stick). Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking. Drain and set aside.

2. In a large salad bowl, whisk together the dressing ingredients. Adjust to taste. Add the chicken and salad ingredients and toss well. (If you don’t have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing.)