Remove and discard the seeds and membranes from the chilli and cut it into thin strips. Cut the lime leaves into thin strips.
Cut the chicken breasts into strips of 1 cm, and fry in the oil with the chilli and lime leaves for approximately 4-5 minutes until cooked through. Add the garlic for the last minute and stir constantly.
Cut the carrots into very thin slices and slice the cabbage finely.
Whisk the dressing until the sugar has dissolved. Mix together all the ingredients and garnish with peanuts and coriander.