1 pack The Vegetarian Butcher Chicken Chunks (160g)
80 g peanut butter
1 tbsp sesame oil
1 tbsp ginger syrup or liquid from a jar of preserved ginger
2 tsp rice vinegar
1 tbsp soy sauce
2 spring onions, sliced
5 tbsp water
salt and pepper
oil for frying
Brown the Chicken Chunks in 2 tablespoons of oil. Pull the strips apart with two forks to create smaller pieces. Combine sesame oil, ginger syrup, vinegar, soy sauce and water in a bowl. Add water in small amounts if the sauce is too thick. Add Chicken Chunks and spring onion to the sauce and season to taste with salt and pepper.
This is a great topping for a roll, with Indonesian pickles (Atjar) and chopped peanuts. The spread keeps for 3 days if kept in the fridge in a sealed container.