1. In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
2. Stir in bean sprouts and pea pods; cook 1 minute. Remove from heat. Stir in water, soy sauce and fish sauce.
3. Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed
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