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.
Spray wells of Deluxe 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.
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.
U.S. Nutrients per serving: Calories 45, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 4 g, Fiber 0 g, Protein 3 g
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