Cook rice: Cook 1 cup of white rice. Once the rice has cooked, spread onto a large, flat tray and pop in the fridge for 10 minutes to cool.
Crispy rice: Preheat the oven to 200º C fan bake. Grab the rice from the fridge and pour over 1 tsp sesame oil, 1 tsp chilli oil, 1 tsp soy sauce and mix well to coat all grains of rice. Spread over an oven-safe tray and pop in the oven for 25-30 minutes. Check after the first 15 minutes as you may need to rotate/stir the rice.
Chicken: Cube 1 chicken breast and coat pieces with 1 tsp salt & 1 tsp pepper. Preheat a pan to medium heat and add 1 tsp canola oil. Cook chicken pieces for 5-6 minutes, rotating frequently, until cooked. Remove & turn off the heat. Cover and set aside.
Sauce & veg: Finely dice 1/3 cucumber. Cook edamame as per the packet instructions. Finely dice 1 spring onion. Set both aside. Make the sauce by combining 1/2 cup peanut butter, 2 tbs soy sauce, 1 tbs sesame oil, 1 tsp brown sugar and 1 tbs mayonnaise.
Assemble: Once rice is golden & crispy, remove it from the oven and add to a large bowl. Add the edamame, cucumber, fresh mint & coriander, crushed peanuts, cooked chicken, sesame seeds and spring onions. Drizzle with satay sauce, mix well and enjoy.