Chicken with Thai Peanut Sauce in a Phyllo Pastry Tartlet

To make sauce, mix peanut butter, garlic, ginger, lemon, soy sauce, and Tabasco until smooth. Set aside. Put chicken in pan and cover with cold water. Bring slowly to simmering point. Simmer gently without boiling until cooked through, 7 to 10 minutes. Cool completely in cooking liquid. Drain and cut chicken on the diagonal into ⅛ inch thick slices. Cut diagonal slices in half. To assemble, place 1 teaspoon of sauce in each tartlet. Arrange chicken slices on top. Sprinkle with black sesame seeds, garnish with scallion slices and red ginger slice.