For the Rice:

1. Prepare the rice as directed after the chicken is cooked.

For the Marinade and Chicken:

1. Combine all of the ingredients for the marinade in a small bowl and mix.
2. Place the thin sliced chicken breast in a freezer bag and pour the marinade over the chicken and seal. Let the chicken marinade in the refrigerator for 30 minutes or up to 24 hours.
3. Heat a large cast-iron frying pan and place a few pieces of chicken in the pan. Do not overcrowd the pan.
4. Cook 2-3 minutes on each side, depending on how thinly sliced the chicken is. The chicken should be white on the inside and the juices should run clear.
5. When the chicken is finished grilling, using the same pan, gently grill the scallions to a light golden and set aside.
6. In the same pan, gently grill the Shiitake mushrooms and set aside for the salad bowl.
7. Tip: Make a second batch of the marinade as a dressing for the salad bowl.

To Build the salad bowl:

1. Place the cabbage leaf inside a similarly sized bowl.
2. Place about two scoops of rice at the bottom of the bowl.
3. Place some carrots, cucumbers, bean sprouts, Shiitake mushrooms, shredded cabbage and water chestnuts around the perimeter of the bowl.
4. Top the bowl with sliced grilled chicken. Gently, lift the filled cabbage leaf from the bowl and plate with the grilled scallions.
5. Drizzle the fresh marinade over the bowl. Remember do not use the marinade from the chicken make a second batch!!