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
Soy sauce- 2 tbsps
Salt and pepper - add to taste
1.Parallel cut each chicken breast into 2 thinner halves. Sprinkle on a little salt, and then steam for 5 to 7 minutes.
2.Let it cool for a bit, and cut into 1/2 cm thick slices.
3.In a bowl, mix vinegar, chicken broth, ginger, garlic, sesame oil, and soy sauce to make the dressing.
4.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.
5.In a salad bowl, mix the chicken with the veggies, and the remaining half of the salad dressing.