Serve as a main course. This recipe serves 4 and is ready in 30 minutes.
Mix the chestnut honey with the soy sauce in a bowl. Add diced chicken and ginger strips, rub and season.
Place the sugar in another bowl, with salt, crushed pepper, red wine vinegar, a little olive oil. Add the finely chopped cabbage to the bowl and leave to season while massaging it by hand.
Heat the Lagostina Saute pan well and cook the chicken.
Cover in its own sauce and finish cooking.
Serve with the red cabbage salad.