Peel, wash and chop the potatoes and carrots. Wash and clean the mushrooms. Clean and wash spring onions. Halve mushrooms, cut spring onions into small pieces.
Wash the fillet, dab dry and dice. Cut white cabbage into leaves, wash and drain well. Heat 1 tablespoon of oil in a large pan. Fry the chicken fillet for 3-4 minutes while turning, season with salt and pepper and remove.
Add 1 tablespoon of oil to the frying fat. Fry the potatoes and carrots for 5 minutes. Add the mushrooms and white cabbage and fry for a further 5 minutes at high heat. Season with salt and pepper. Add chicken fillet and spring onions.
Stir in the Asian sauce. Deglaze with stock, cook for another 5 minutes. Serve garnished with parsley.