4                    boned and skinned chicken breasts
   1      pint          chicken stock
   1                    carrot
   2                    spring onions
     1/4                cucumber
   2      tablespoons   sesame seeds -- lightly toasted
                        for the sauce:
   6      ounces        smooth peanut butter
   2      teaspoons     chilli sauce
   2      teaspoons     brown sugar
   2      tablespoons   sesame oil
   2      tablespoons   vegetable oil
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 chilli 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.
Notes:
By jrjet@mtco.com (Dot & Tim McChesney) on May 14, 1997