Paste together, peanut butter, shredded ginger, soy sauce, cilantro, finely cut red pepper or red pepper flakes and optional chili sauce. We can use our trusty knife to cut everything up finely, a food processor with a couple of short interval cutting periods or a mortar and pestle to achieve our favorite consistency.

Cut up the chicken into small cube like pieces. Mix with salt and pepper now if possible.

Prepare the vegetables by cutting up the green onions and garlic into small pieces then shred the carrot and cabbage.

Heat oil to high and sear the chicken. If salt and pepper were left out, this is the time to do it. Once put in the skillet, don't move them until one side is browned and only then move it around if we have time for a bit more of flavor development on the other sides. Don't pile meat on top of each other, cook it in batches if necessary.

Add finely cut green onion, garlic and stir-fry until the onion collapses a bit, for about 3 minutes.

Mix in the shredded carrots and cabbage. Keep stir-frying until cabbage collapses into half of its size, for about 5 - 10 minutes.

Mix in the sauce and keep cooking until the flavors come together for another 5 - 10 minutes. Add a bit of water in case moister texture is required. Serve on leaves of lettuce with extra soy sauce on the side.