Very interesting. And good cold.
Place in pan
4 boneless, skinless chicken breasts
Add1 tbsp soy sauce
a pinch of Asian Five Spice Powder
2 tsp lemon juice
Cover pan, bring to a boil, and simmer for 20 minutes. In a separate pan or wok, heat3 tbsp canola or sunflower oil
2 tbsp sesame oil
Add to the second pan and heat for a minute1 tbsp sesame seeds
Stir in2 tbsp sherry
3 tbsp soy sauce
2 carrots, cut into matchstick sizes
1/2 cucumber, seeded and cut into matchstick sizes
Cook for 2-3 minutes over medium heat. Add6 or so scallions, shredded
Remove chicken from its pan. Cool. Slice chicken into strips. Add all together. Chill in shallow dish. After an hour or so, remove liquid and store separately if not serving until the next day. Now here's the sauce (which is key to the whole thing):4 tbsp crunchy peanut butter
2 tsp lemon juice
2 tsp sesame oil
Add a little hot water to form a paste. Add a chopped scallion if so desired. When ready to serve, pour some of the chicken juice over the chicken and vegetables. Serve with sauce in separate dish. Serves 4-6 easily.