Warm Bang Bang Chicken with Rice

Steps

1. Cook rice 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. Prep chicken Pat chicken dry and 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. Make satay sauce Heat a small, dry pot on low-medium heat. Cook sesame seeds, stirring often, for 1–2 minutes, until golden and fragrant. Remove from pot and set aside. Reserve pot. Using reserved pot, combine all satay sauce ingredients, mix until smooth then leave to simmer on low heat, until sauce has thickened slightly.
4. Prep salad Finely shred lettuce; cut carrot and cucumber into batons about 1cm by 5cm. When chicken is cooked and cool enough to handle, roughly shred chicken using two forks.
5. Serve lettuce on a large sharing plate then top with remaining vegetables, shredded chicken, satay sauce and sesame seeds. Serve rice on the side.