Ingredients
Main ingredients
800 g chicken breast, diced
1 carrot, sliced
​​1/4 head of cabbage, shredded
1 onion, sliced
​​2 cloves of garlic, sliced
​​Seasonings and sauces
1 cl salt
1 tbsp ground red pepper
1-2 tbsp Chinese seasoning
4 tbsp rapeseed oil for frying
80-100 ml soy sauce
2 tbsp oyster sauce
1/2 tbsp lemon juice
1/2 tbsp orange juice
1 tbsp honey
150 ml water
1 tbsp sesame seeds for sprinkling

Instructions
Meat preparation

Wash and cut the chicken breasts into cubes. Then mix them with salt, ground red pepper and Chinese pepper.
Frying the chicken
In a heated pan with rapeseed oil, fry the chicken until golden brown. Once cooked, transfer it to a bowl and set aside.
Preparing the vegetables
Fry the sliced ​​carrots and shredded cabbage in the chicken roast. Fry for a few minutes to soften the vegetables.
Adding the onion and garlic
Add the sliced ​​onion and garlic and fry for another 2-3 minutes until the onion is soft.
Combining the ingredients
Return the fried meat back to the pan with the vegetables and mix well.
Preparing the dressing
In a bowl, mix the soy sauce, oyster sauce, lemon and orange juice, honey and water.
Reducing the dressing
Add the prepared dressing to the meat and vegetables, let it reduce over medium heat.
Preparing the noodles
Cook the noodles in a pot of water according to the instructions on the package. Once cooked, drain, rinse and add to the meat in the pan.
Final mixing
Mix well and sprinkle with sesame seeds before serving.
Notes
Serve hot, preferably with fresh herbs. You can add different vegetables or use tofu for a vegetarian version.