Thai Chicken Salad Cups

Name: Thai Chicken Salad Cups
Yield: 24 servings of 1 appetizer
Ingredients: 3/4 cup (175 mL) instant long grain white rice, uncooked; ½ cup (125 mL) hot water; 1 egg; 1/8 tsp (.5 mL) each salt and black pepper; 6 oz (175 g) finely diced cooked chicken breast; 1 small carrot, peeled; 1 2-in. (5-cm) piece fresh gingerroot, peeled; 1 1/2 in. (4-cm) piece seedless cucumber (2 oz/60 g); 1 garlic clove; 1 tbsp (15 mL) white wine vinegar; ¼ cup (50 mL) creamy peanut butter; 1 tbsp (15 mL) reduced-sodium soy sauce; ½ tsp (2 mL) sugar

Ingredients

Rice Cups

3/4 cup (175 mL) instant long grain white rice, uncooked
½ cup (125 mL) hot water
1 egg
1/8 tsp (.5 mL) each salt and black pepper

Filling

6 oz (175 g) finely diced cooked chicken breast
1 small carrot, peeled
1 2-in. (5-cm) piece fresh gingerroot, peeled
1 1/2 in. (4-cm) piece seedless cucumber (2 oz/60 g)
1 garlic clove
1 tbsp (15 mL) white wine vinegar
¼ cup (50 mL) creamy peanut butter
1 tbsp (15 mL) reduced-sodium soy sauce
½ tsp (2 mL) sugar

Directions

Preheat oven to 425°F (220°C). Place rice in Small Batter Bowl; pour hot water over rice and let stand 4-5 minutes until water is mostly absorbed.
Using Egg Separator, separate egg white into (2-cup/500-mL) Prep Bowl; reserve yolk for another use, if you’d like. Add egg white, salt and pepper to batter bowl with rice and mix well.
Spray wells of a Mini-Muffin Pan with nonstick cooking spray. Spoon ½ tbsp (7 mL) of rice into each well of pan. Gently press rice into pan with Mini-Tart Shaper. Bake 14-15 minutes or until lightly browned.
Meanwhile, place chicken in Classic Batter Bowl. Grate carrot with Microplane® Adjustable Coarse Grater to measure about 1/3 cup (75 mL); add to batter bowl.
Grate ginger with Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut cucumber into small chunks. Press garlic into Manual Food Processor with Garlic Press. Add vinegar, cucumber, peanut butter, soy sauce, ginger and sugar; process until mixture combines to form a sauce.
Add sauce to batter bowl with chicken mixture; mix until combined.
Remove pan from oven to Stackable Cooling Rack; cool 2-3 minutes. Remove rice cups from pan. Using a level Small Scoop, distribute chicken mixture evenly into cups.