Thai Chicken Salad Cups

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.