Express Asian Chicken & Rainbow Salad Bowl

• In a large frying pan, heat a drizzle of olive oil over high heat.

• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.

• Return all chicken to pan then add garlic and cook, until fragrant, 1 minute.

• Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.

• While the pork is cooking, in a large bowl, combine shredded cabbage mix, slaw mix, pea pods, cucumber, garlic aioli and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.