Carrots grate on the grater. Cucumber cut into long bars.
Chop the Chinese cabbage into large pieces. Vegetables to place them in a bowl. Sprinkle with juice 1/4 lemon (can be increased to 1/2, to taste), add a pinch of salt, freshly ground pepper, mix. Set aside until the chicken is ready.
Chicken fillet wash, dry. Cut into cubes.
In a frying pan, heat 3 tablespoons of vegetable oil. Put the chicken and fry, stirring, on a large enough fire for 5 minutes.
Add sugar, ginger and soy sauce to the chicken. Fry our chicken for a couple of minutes.
Add the chicken to the vegetables, add sesame seeds, green onion, mix well. Let the salad infuse for 5-10 minutes and serve!