Bring a pot of salted water to the boil
Cook rice in pot of boiling water for 18–20 minutes, until tender. Drain and return to pot. Keep warm.
Heat a dry pot on medium heat. Toast sesame seeds for about 1–2 minutes, stirring regularly, until golden. Remove from pot and set aside.
Using same pot, combine all peanut sauce ingredients. Bring to a simmer and mix, until smooth. Reduce heat to low and simmer, until sauce has thickened slightly, stirring often, for about 2 minutes.
Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken with salt. Heat 1/2 tsp of oil in a fry-pan on medium-high heat. Cook chicken for 3–5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Dice 2cm, then toss through any resting juices.
Serve rice with chicken, veggies, peanut sauce, sesame seeds and mint.