Rinse 200 grams Rice under cold water.

In a small pot, combine the washed rice with 400 ml Water.

Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10–12 min until tender.

Fluff with a fork and set aside.

Cut 300 grams Chicken Breast into bite-sized pieces.

Heat 2 tbsp Sesame Oil in a large wok or frying pan over medium-high heat.

Add the chicken pieces, season with Salt and Black Pepper, and stir-fry for 5–6 min until browned and cooked through.

Remove the chicken from the pan and set aside.

Slice 1 Red Bell Pepper into thin strips.

Slice 1 Onion into thin slices.

Trim 200 grams Green Beans.

In the same pan (add a little oil if needed), stir-fry the onion, bell pepper, and green beans for 5–6 min until tender-crisp.

Return the chicken to the pan with the vegetables.

Add 3 tbsp Soy Sauce and 2 tbsp Sesame Seeds.

Stir well and cook for an additional 2–3 min to meld the flavors.

Spoon the cooked rice into a serving bowl.

Top with the chicken and vegetable stir fry.

Optionally, garnish with extra sesame seeds and chopped green onion if desired.

Serve hot and enjoy!