Bon bon chicken

Ingredients:
3 chicken thighs, skinned (or use 1 whole breast, also skinned)
1 cucumber, peeled
1 carrot, peeled
1 large bunch spring onions

Dressing:
2 tablespoon crunchy peanut butter
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon black vinegar or balsamic vinegar
1 teaspoon salt or to taste
Hot water or chicken stock


Method:

1. Steam chicken until cooked. Reserve any liquid. (Or microwave for 10 minutes, in bursts of three minutes each until cooked.)

2. Let chicken cool and then remove the skin and shred.

3. Using a vegetable peeler, peel thin slices of cucumber and carrots, then cut into thin strips. Refresh in icy cold water and drain well.

4. Cut spring onions diagonally across into shreds. Place in plenty of icy-cold water so they curl up.

5. Combine all the dressing ingredients. Mix well, and add enough hot water or chicken stock to thin it down to the consistency you like.

5. In a mixing bowl, add dressing to chicken and toss to coat well.

6. Place cucumber and carrot juliennes on a plate. Pile chicken mixture on top. Garnish with spring onions.