Fill the kettle and boil it. Peel and finely slice the red onion. Pop it in a heatproof bowl. Pour in enough hot water to cover the onion. Leave to soak for 15 mins.
Wash and halve the cucumber. Take one half and run a vegetable peeler down it to make long, thin ribbons. Peel off strips till you get to the seeded core, then turn the cucumber round slightly and carry on till you’re just left with the seeded core.
Pop the cucumber strips in a bowl. Trim and peel the carrots. Run the peeler down the carrots just like you did with the cucumber to make thin ribbons. Peel off as many strips as you can, till you have thin core left. Coarsely grate that core.
Add the carrots to the cucumber with half the punnet of mixed bean sprouts. Finely slice the chilli. Flick out the seeds if you want slightly less heat in your salad. Add to the veg.
Rinse the mint. Pat dry with kitchen paper. Tear the leaves off the stalks. Roughly tear any large leaves. Add to the veg. Drain the onions. Add them as well. Finely grate or pare the zest from the lime. Put to one side. Juice the lime. Measure out 1 tbsp of the tamari. Mix with the lime juice.
Pop the chicken breast fillets between two sheets of cling film. Bash them with a rolling pin or something similarly heavy to flatten them out they should be around 1 cm thick. Warm a non-stick griddle or frying pan.
Brush the top sides of the chicken breasts with ½ tsp olive oil each. Add to the pan, oiled side down. Fry for 4-5 mins till golden brown. Brush the chicken breasts with ½ tsp more oil each. Flip them over. Fry for 4-5 mins till cooked through.
Add the lime juice to the veg. Toss to mix. Divide between 2 plates. Top with a chicken breast. Sprinkle over the lime zest. Serve straight away.