• Slice the chicken breast into even-sized diced pieces. Slice and dice the bell peppers (capsicums), slice the onion and grate the garlic and ginger. Add the bell peppers and onion together.
• In a bowl, add all the sauce ingredients and whisk. Set aside.
• Add the oil to a large pan or wok over medium-high heat, add in the oil and fry the bell pepper and onion mix for 4 minutes or until soft. Remove from the pan. 
• Place the same pan back over medium-high, add in the oil and fry the chicken for 4-5 minutes or until lightly golden. Add in vegetables and mix well.
• Add in the sweet and sour sauce, mix well, bring to a simmer and cook for 2 minutes or until thick. Sprinkle over sesame seeds (optional), check seasoning and remove from heat. Portion into airtight containers. Dig in. 

Basmati Rice

• Place the rice, water and salt to taste in a saucepan over high heat. Bring it to a boil, cover, reduce the heat to low and cook for 12 minutes. Turn off the heat, leave the lid on for 4 minutes, then fluff with a fork or spatula.