Warm Bang Bang Chicken with Rice

Steps

1. Combine rice, water, sesame oil and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat chicken dry with paper towels. Place in a medium pot with water, soy sauce and sesame oil. Cover with a lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15 minutes.
3. Heat a small, dry pot on lowmedium heat. Cook sesame seeds, stirring often, for 1–2 minutes, until golden and fragrant. Remove from pot and set aside.
4. Using same pot, combine all satay sauce ingredients, mix until smooth then leave to simmer on low heat, until sauce has thickened slightly.
5. Prepare veggies. Finely shred lettuce; peel carrot and grate or cut into matchsticks; cut cucumber into sticks about 1 x 5cm. When cool enough to handle, roughly shred chicken using two forks.
6. place lettuce on a large sharing plate with remaining veggies. Top with shredded chicken, spoon over satay sauce and garnish with toasted sesame seeds. Serve rice on the side.