Cook rice according to package directions. Sprinkle chicken with ½ tsp salt. Whisk together chicken broth and next 7 ingredients. Set aside.
Heat sesame and peanut oil (or canola) in a large non-stick skillet or wok or high heat 1 to 2 minutes or until hot. Add chicken and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside. Add peas, bell pepper and remaining ¼ tsp salt; cook 2 minutes, stirring often. Stir chicken broth mixture and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish if desired. Yield: