chicken breasts, boneless and skinless
sesame seeds, lightly toasted
peanut butter, creamy
1To make the sauce, put the peanut butter into a bowl and place over boiling water for 10 minutes to soften.
2Remove from the heat and whisk in the chili sauce and sugar.
3Gradually, add both the oils until the sauce is the right consistency for pouring - depending on the peanut butter, you may not need all the oil.
4Poach the chicken breasts for about 10 minutes (until cooked through) in the stock, then drain and cool.
5Then cut into 1 inch shreds and put to one side.
6Peel the carrot and cut into shreds, also about 1 inch long, then cut the spring onions to the same size, using the green and the white.
7Cut the cucumber into 1 inch lengths, leaving the skin on.
8Thinly slice lengthways and cut into matchstick shapes, discarding the seeds.
9Arrange the vegetables on a serving dish and pile the chicken on top.
10Then pour the sauce generously over the chicken and sprinkle with toasted sesame seeds.