INGREDIENTS
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1 chicken breast
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1 large carrot, peeled and cut into chunks (or 1 cup shredded carrots)
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1 cup napa cabbage (about 6 leaves)
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1/2 cup red bell pepper
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2 tablespoons cilantro
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2 teaspoons toasted sesame seeds
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1/2 teaspoon sesame oil
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1 tablespoon braggs or soy sauce
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1/2 teaspoon minced ginger
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1 tablespoon rice vinegar
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1 tablespoon almond butter
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1 tablespoon veganaise or mayonaise
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2 tablespoons oil