Step 1

In a small bowl, combine the soy sauce, honey and sesame seeds. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken breast strips until cooked through, 3-4 minutes each side. In the last 30 seconds, add the honey soy mixture to the pan, turning the chicken to coat. Transfer to 2 small heatproof containers. Pour over any remaining pan juices. Refrigerate.

Step 2

While the chicken is cooking, thinly slice the radish. Roughly chop the coriander. Slice the lemon into wedges. Grate the carrot. In a large bowl, combine the radish, coriander, carrot, slaw mix and crushed peanuts.

Step 3

Divide the mayonnaise, a generous squeeze of lemon juice and a drizzle of olive oil between two separate containers. Season with salt and pepper, then stir to combine. Top with the slaw. Refrigerate. TIP: Keeping the chicken separate will help keep the slaw fresh! TIP: Packing the dressing on the bottom keeps the slaw crisp overnight!

Step 4

At lunch, microwave the chicken for 2-3 minutes, or until heated through. Toss the slaw to combine. Top with the chicken and sprinkle with crispy shallots. Serve with any remaining lemon wedges.