3 Chicken breasts

1 Thai chili pepper, sliced into thin strips

Several thin slices of green pepper

Several thin sliced of red onion

2 cloves of garlic, minced

1 Tblsp ginger, minced

1 tsp coarse salt

Place each chicken breast on a piece of lightly greased tin foil. Top with all of the other ingredients. (In future, I would put the garlic and ginger on first, so they could be spread across the breast more easily - then topped with with other veggies). Wrap up tin foil into small bundles around the seasoned chicken. Place on grill from approx 15-20 minutes or until chicken tests done.

2 Cups cabbage, chopped

1 Cup carrots, julienned

2 Tblsp rice vinegar

1 Tblsp soy sauce

1 tsp garlic powder

1 tsp white sugar

Fresh snow peas

Combine cabbage and carrots in a bowl. Combine all other ingredients (except the snow peas) in another small bowl or cup and mix thouroughly. Pour sauce over cabbage and carrots and stir to combine. Garnish with fresh snow peas and sesame seeds.