• Grate carrot. Thinly slice pea pods. • Roughly chop baby leaves. • In a medium bowl, combine diced chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Remove pan from heat, then add sweet chilli sauce (see ingredients), the soy sauce and water, tossing to coat.

• Meanwhile, add shredded cabbage mix a medium bowl, along with carrot, baby leaves, pea pods, sesame dressing and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.

• Divide rainbow salad between bowls. • Top with sweet chilli chicken butes. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!