Grate the carrots on a Korean grater. Cut the cucumber into long cubes.
Chop the Peking cabbage into large pieces. Put the vegetables in a bowl. Drizzle with the juice of 1/4 lemon (you can increase it to 1/2, to taste), add a pinch of salt, freshly ground pepper, and mix. Set aside while we prepare the chicken.
Wash and dry the chicken fillet. Cut into cubes.
In a frying pan, heat 3 tablespoons of vegetable oil. Lay out the chicken and fry, stirring, over a sufficiently high heat for 5 minutes.
Add sugar, ginger and soy sauce to the chicken. Fry our chicken for another couple of minutes.
Add the chicken to the vegetables, add the sesame seeds, green onions, and mix. Let the salad stand for 5-10 minutes and you can serve!
