Step 1

Reserve 2 tablespoons Sichuan sauce. Place remaining sauce in a shallow glass or ceramic dish. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour.

Step 2

Heat 1/2 the oil in a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes.

Step 3

Meanwhile, heat remaining oil in a wok over medium-high heat. Add onion. Stir-fry for 2 minutes. Add vegetables. Stir-fry for 3 minutes or until just tender. Add rice, sesame seeds and reserved sauce. Stir-fry for 1 minute or until rice is heated through.

Step 4

Thickly slice chicken. Serve on rice, sprinkled with green onion.