3 - Bell Peppers (Capsicums), Large Diced (Any Colour Is Fine)
1 - Brown (Yellow) Onion, Sliced
Seasoning To Taste
Rice
300g (10.58oz) - Basmati Rice, Washed
600g (600ml) - Cold Water
Salt To Taste
Method
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.