1 boneless, skinless chicken breast
½ cup rice
4 tsp soy sauce
2 tbsp crunchy peanut butter
1 tsp roasted sesame oil
2 small garlic cloves (or 1 large), peeled and crushed
a good dash Tabasco
¼ tsp sugar
1 tbsp rice or other mild vinegar (cider vinegar works well)
2 handfuls salad leaves (baby spinach works well)
Season chicken and pan-fry whole in a little oil.
Cook rice by absorption method with 1 cup water.
Mix soy sauce, peanut butter, sesame oil, garlic, Tabasco, sugar, vinegar. Add 4 tsp hot water 1 tsp at a time until smooth and creamy.
Peel, deseed, and dice cucumber.
Dice chicken. Combine with cucumber and dressing.
Serve on rice and salad leaves.