Sesame oil, ginger, shallots, and garlic are added over low heat (10g each)
Allow it to sit for a minute while occasionally mixing.
Add two tablespoons of each of the vinegar and water, then whisk.
Add peanut butter, a half-tbsp of chili sauce, a tablespoon of soy sauce, some sugar, and some honey.
Stir thoroughly after adding water.

Slice zucchini, red cabbage, yellow and red capsicums, and carrots into thin strips. Place aside
Chicken breast meat should be thinly sliced.
Break an egg into a small basin, then separate the yolk from the white. Set aside the egg yolk.
Mix well after adding the egg white to the chicken strips.
Add some salt and black pepper.

Oil should be heated in a pan.
Stir-fry the chicken breast strips for 10 minutes after adding them to the pan.
Keep cooked chicken breast pieces aside.

Using the egg yolk that you already set aside, crack another egg.
well-beating eggs
Add salt to a pan that has been heated. Pouring and frying eggs
Remove, then divide into thin strips.
Oil should be heated in a tidy pan.
Add the zucchini and carrot strips. Prior to adding the red cabbage and red and yellow peppers, fry for approximately one minute.
Add some salt, soy sauce, and black pepper.
Reheat the previously prepared sauce.

Put some cooked vegetables and some shredded egg on a fresh plate or bowl. Reheat the previously prepared sauce and pour it over the salad. Add some chopped coriander as a garnish