Using a strainer or colander rinse the rice under cold running water, drain and transfer to a small saucepan. Add water (250ml) and bring the mixture to a boil over a high heat.

Once the liquid comes to a boil stir in the mixture and cover the saucepan. Reduce the heat and cook the rice until the liquid is fully absorbed (About 15-20 minutes) Once done remove the rice from the heat and let it stand, still covered for another 5 minutes.

Wash and cut the peppers. Wash and trim the spring onions and finely chop.

Heat a skillet over a medium-high heat.

Peel and mince garlic. In a small bowl prepare the sauce by whisking together garlic, honey, soy sauce, oil and seeds. Set the mixture aside.

Coat the bottom of the skillet with oil and cook the peppers for about 3-4 mins, stirring frequently, until the peppers are tender. Add the chickenless chunks, and the honey and soy mixture, and cook for 3-4 mins. Add the spring onions and cook for 1-2 mins until the sauce thickens up.

Using a strainer or colander rinse the rice under cold running water, drain and transfer to a small saucepan. Add water (250ml) and bring the mixture to a boil over a high heat.

Once the liquid comes to a boil stir in the mixture and cover the saucepan. Reduce the heat and cook the rice until the liquid is fully absorbed (About 15-20 minutes) Once done remove the rice from the heat and let it stand, still covered for another 5 minutes.

Wash and cut the peppers. Wash and trim the spring onions and finely chop.

Heat a skillet over a medium-high heat.

Peel and mince garlic. In a small bowl prepare the sauce by whisking together garlic, honey, soy sauce, oil and seeds. Set the mixture aside.

Coat the bottom of the skillet with oil and cook the peppers for about 3-4 mins, stirring frequently, until the peppers are tender. Add the chickenless chunks, and the honey and soy mixture, and cook for 3-4 mins. Add the spring onions and cook for 1-2 mins until the sauce thickens up.