In a large bag or bowl, combine the chicken and half the soup powder with 1 tsp oil. Marinate in the fridge for 20 minutes or up to 48 hours.
Heat a large pan to a medium high heat. Saute the chicken strips for 5 to 7 minutes or until fully cooked. Remove from pan and rest for 10 minutes.
In the same pan, add the 2 tsp oil along with the sliced peppers and onions.
Sauté for 3-4 minutes. Set aside.
Heat remaining oil then add the shredded cabbage and cook until soft. Sprinkle with the remaining Chakalaka soup powder and allow to cook for 2 minutes.
Divide the cabbage, chicken, peppers and beans equally between 4 bowls and serve.