2 skinless, boneless chicken breast Rice wine or milk vinegar – 1/4 cup Chicken broth – 1/4 cup Minced ginger – 2 tbsps Minced garlic – 1 tbsp Red pepper – 1 (cut in cubes) Carrots – 2 (cut in 1/2cm slices) Bamboo shoots – 1/2 can (sliced) Green onions – 3 (cut in thin strips) Sesame oil – 2 teaspoons Light soy sauce – 2 tbsps Salt and pepper – add to taste

Preparation

Parallel cut each chicken breast into 2 thinner halves. Sprinkle on a little salt, and then steam for 5 to 7 minutes.

Let it cool for a bit, and cut into 1/2 cm thick slices.

In a bowl, mix vinegar, chicken broth, ginger, garlic, sesame oil, and soy sauce to make the dressing.

Heat the half of the dressing in a pan just to warm, and add in red peppers, carrots, bamboo shoots, and green onions. Cook for 1 to 2 minutes.

In a salad bowl, mix the chicken with the veggies, and the remaining half of the salad dressing.