Asian Chicken Salad

2 servings

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)
1 cucumber
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.

(Heavily adapted from Mark Bittman’s The Minimalist Cooks at Home; original weblog post.)