Spicy Bang bang chicken salad

 Ingredients:

• 1 large chicken breast or 2 thighs, sliced into thin strips.
• 2 cups shredded cabbage (white or red)
• 1 carrot (grated or peeled into ribbons)
• ½ an onion (thinly sliced).
• 1 clove garlic (minced) or ½ tsp garlic powder.

The "Marinade": Toss the pieces in a bowl with: 

• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• a pinch of baking soda  (optional. the baking soda breaks down the fibers to keep it tender). Let it sit for 15 minutes.

The "Creamy Spicy" Dressing:

While the chicken sits, whisk this together in a small cup and set aside:

• 2 tbsp Plain Greek Yogurt (or mayo)
• 1-2 tsp sambal oelek or Chili Oil (adjust to your heat preference)
• 1 tsp Soy Sauce

Step-by-Step Cooking

Sear the Chicken: 

1. Heat a large pan over high heat with a little oil. 
2. Add the chicken strips in a single layer. Let them sit for 2 minutes without moving them to get that brown, savory crust. 
3. Flip and cook for 2 more minutes. Remove the chicken from the pan and put it on a plate.
4. Sauté the Veggies: In the same hot pan (don't wash it!), throw in your onions and carrots. Stir for 2 minutes.
5. Add the cabbage and garlic. Stir-fry for only 60 seconds. You want the cabbage to stay crunchy, not get mushy.
6. Combine: Turn off the heat. Add the chicken back into the pan with the veggies.
7. Drizzle your Creamy Spicy Sauce over everything while it's still in the pan. Toss it all together so the sauce gets warm and coats every piece.