chicken breasts, boneless and skinless
sesame seeds, lightly toasted
peanut butter, creamy
To make the sauce, put the peanut butter into a bowl and place over boiling water for 10 minutes to soften.
Remove from the heat and whisk in the chili sauce and sugar.
Gradually, 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.
Poach the chicken breasts for about 10 minutes (until cooked through) in the stock, then drain and cool.
Then cut into 1 inch shreds and put to one side.
Peel 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.
Cut the cucumber into 1 inch lengths, leaving the skin on.
Thinly slice lengthways and cut into matchstick shapes, discarding the seeds.
Arrange the vegetables on a serving dish and pile the chicken on top.
Then pour the sauce generously over the chicken and sprinkle with toasted sesame seeds.