Slice Ginseng chicken thighs into thin strips.
In a skillet, heat sesame oil over medium heat. Add chicken and stir-fry for 3 minutes.
Add salt and a tbsp of water, reduce heat and continue stir-frying until the liquid is absorbed. Stir in peanuts.
In a large bowl combine vegetables and toss with 1/2 the dressing. Divide the vegetables on 4 plates and top with chicken. Drizzle remaining dressing over salad.