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1. In a small non-reactive bowl, combine the soy sauce, brown sugar, lemon juice, tap water and chipotle tabasco. Stir with a spoon until the sugar has dissolved.
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2. In a pan, heat the olive oil on a medium heat and add the chicken. Cook for approximately 5 minutes.
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3. Add the sliced green onions to the pan and cook for a further 2-3 minutes.
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4. Now add the soy sauce mixture and continue to cook for another 10 minutes. Every now and then allow the sauce to bubble without stirring for a minute or so. This will thicken the sauce to a more syrup-like consistency which is exactly what you want.
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5. While the chicken is cooking, add the sesame seeds to a separate small shallow pan and heat on medium for approximately 3 minutes. You want to ever-so-slightly toast the seeds and not burn them.
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6. Once the chicken has cooked, remove it from the heat and allow it to rest for a few minutes. This will cool the chicken so that it is not boiling hot when you place it on the salad (causing everything to wilt and go soggy) and also thicken the sauce just a little more.
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7. While the chicken is cooling, place the lambs lettuce, shredded beetroot, orange bell pepper, plum tomatoes and cucumber into a large bowl and combine.
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8. Divide the salad on to 2 plates. Top with the warm chicken, a drizzle of sauce and finish with a sprinkling of toasted sesame seeds.
