Cook the chicken - heat half the oil in a frypan and add the chicken strips, ½ teaspoon salt and ½ teaspoon pepper. Toss until cooked through (3-4 minutes).
Cook the rice - Rinse the rice under cold running water in a sieve. Pour 7-8 glasses of water in a large pot, add 1 tablespoon salt and bring to a boil. Add the rinsed Basmati rice and let it cook in the water without reducing the heat. Check after 5 minutes by pressing 2 or 3 grains of rice with your fingers. They should be cooked 90% through, not mushy or overcooked. Put the rice in a large sieve and allow all the water to drain through. Return the rice to the pot or spread it out in a platter for later use.
Chop the vegetables - finely chop the ginger and garlic and slice the spring onions and green bell pepper.
Put a large wok or pan on medium heat and tip in the remaining oil. When it starts to shimmer, add the ginger and garlic and sauté for one minute.
Now turn on the heat to high and add the green bell pepper and spring onions. Sauté for one minute.
Add the cooked chicken strips and toss for a minute.
Add the sauces - sesame oil, soy sauce, and schezwan sauce. Cook for a minute or until the sauce thickens.
Add the rice and toss with the rest of the ingredients (still on high heat) until the rice is well mixed and all the liquid has been absorbed. Serve hot.
Notes
For homemade schezwan sauce, see the body of the post.
Sauté all the ingredients quickly on high heat to prevent them from turning soggy or overcooked.
The rice should be 90% cooked before adding it to the chicken.
Prep all the ingredients before you start cooking.
Serve the dish while it is still hot and fresh from the wok.