Cook the brown rice and set aside. Leftover cold brown rice works well (you will need about 2 cups of cooked rice).

Remove the skin and excess fat from a fryer chicken. (Note: you can use boneless chicken breasts but chicken tastes best when cooked with the bones in). Cut chicken into individual serving sizes.

Chop up the onion and green pepper (a red pepper works well also).

In a large heavy covered frying pan or large heavy covered soup pot mix the chicken broth, half the sesame oil, the onion, green pepper, and chicken. Cook covered over medium heat until the chicken is close to being done. (Note: if you are using boneless chicken breasts, start cooking the onion and green pepper first for a few minutes as boneless chicken will cook fairly fast). Turn the chicken every few minutes and stir the other ingredients.

When the chicken is close to being done, add the finely chopped fresh garlic and stir. Add the rest of the sesame oil, the chili sauce and the rice and cook uncovered over medium heat for about 5 minutes, or until chicken is done.

The Asian Chicken Rice should be fairly dry with not too much liquid in the pan when served.