Preheat oven to 375 °F.
Toss the chicken breast with ½ cup Umami Saigon Sauce and let marinate for at least 1 hour up to 12 hours.
Place chicken breast on a baking pan and bake at 375°F for 25-30 minutes until chicken reaches 165°F internally.
Toss bean sprouts, carrots, green onions with 2 Tbsp. Umami Saigon Sauce.
To plate, place a bed of the bean sprout-carrot salad down, top with roasted chicken breast.
Drizzle with more Saigon Sauce if desired.
Marinate Time: 1-12 hours