Put chicken breast in a pot. Pour-in enough water to cover the chicken breast. Bring pot up to a boil. Once boiling, reduce the heat to a medium-low. Let chicken breast gently simmer for 15 minutes. 

Roughly chop the cabbage and measure 3 fistfuls. Thinly slice green and red chili peppers. Finally, slice-up the green onions. 

Take out a small mixing bowl and mix-in all of the listed ingredients under 'Stir-fry Sauce'

After 15 minutes, take out the boiled chicken breast. Use two forks to shred them apart. 

Place oil into a frying pan. Place it on a medium-high heat. When it gets hot, place cabbage and chicken pieces in. Stir-fry until you see the cabbage pieces turn slightly translucent. Then add in the Stir-fry Sauce. Stir around for 30 seconds. Add in the chili peppers. Stir-around for 15-30 more seconds. 

Garnish with sesame seeds and green onions. Serve with a bowl of rice. Bon Appetit. 

Put 2 chicken breasts in a pot. Pour-in enough water to cover the chicken breasts. Bring pot up to a boil. Once boiling, reduce the heat to a medium-low. Let chicken breasts gently simmer for 15 minutes. 

Slice onion into very thin slices. (The thinner the better!) Then place the onion slices in a bowl of cold water. Soak in the water for 15 minutes to reduce the sharp flavor.

Cut stem off the oyster mushrooms. Use your hands and break each piece off each other. Then rinse under cold water. Bring a small pot of water up to boil. Season the water with few shakes of salt. Then boil the mushrooms for 15 seconds. Drain the mushrooms and cool-down under cold water. Then use your hands and squeeze the water out of the blanched mushrooms. Set aside. 

Finely dice the spring onion stalk.

After 15 minutes, take out the chicken breast pieces and shred with two forks. Note: If you see pink, place back in boiling water for 5 more minutes. 

Take out a large mixing bowl. Add-in the shredded chicken, oyster mushrooms and thinly sliced onions. Then add-in all of the listed ingredients under 'Seasoning Sauce'. Give a thorough mix.

Serve with a bowl of hot rice. Bon Appetit!

Cut asian chives, bell peppers, cucumber, carrot and onion into small bite-size pieces. (Reference video)

Take out a large mixing bowl. Add in all of the chopped vegetables. Open a can of chicken breast. Empty out the oil. Then add in the shredded chicken breast. (Or boil and shred a chicken breast and add in)

Take out a smaller mixing bowl. Add in all of the listed ingredients under 'Hot Mustard - Honey Sauce'. Give a thorough mix. 

Toss the salad in the Sauce. Plate and enjoy. Eat with or without rice. Bon Appetit!