Warm Asian Chopped Chicken Salad

Instructions

• 1.

  Lay the chicken breasts between 2 sheets of plastic wrap and using the flat side of a meat tenderizer bash to flatten them

• 2.

  In a large bowl combine 1 tablespoon of sesame oil, tamari sauce, honey, ginger and garlic. Add the chicken and coat well with the marinade. Place in the fridge for 5 minutes

• 3.

  Heat a wok or large non-stick frying pan over medium heat. Add 1 tablespoon of sesame oil and the chicken, cook 4 - 5 minutes per side, or until cooked through. Place the chicken on a plate and cover with foil. Once the chicken is slightly cooled slice the pieces into thin strips

• 4.

  Heat the same wok without cleaning it over medium-high heat. Add remaining 1 tablespoon of sesame oil and the leftover marinade from the chicken. Add cabbage, carrots, onions and broccoli florets, stir-fry until everything is well coated with the marinade and heated through about 3 minutes

• 5.

  To serve; divide warm vegetables into 4 bowls and top with sliced chicken. Enjoy!