1 tbsp chilli bean sauce (available from Asian grocers)
100g/4oz thinly sliced cucumbers
1 tbsp coarsely chopped garlic
50g/2oz thinly sliced onions
freshly ground pepper
3 tbsp sesame paste or smooth peanut butter
freshly ground black pepper
2 tsp chilli oil
2 tsp cornflour
1½ tbsp groundnut (peanut) oil
2 tbsp Chinese white rice vinegar or cider vinegar
salt
3 tbsp light soy sauce
2 tbsp light soy sauce
2 tsp sugar
450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes
1 tbsp Shaoxing rice wine or dry sherry