Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
Add salt and freshly ground pepper and taste for seasoning.
Refrigerate 1 hour to allow flavors to infuse.
Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
Place Chinese cabbage mixture on two dinner plates.
Arrange sliced chicken on top and pour over the remaining sauce.