Chicken and Bell Pepper Skewers
For the skewers, cut chicken into 3 cm (approximately 1-inch) cubes.
Rinse and halve peppers, remove seeds and ribs and cut into 3 cm (approximately 1-inch) cubes.
Thread chicken and peppers onto wooden skewers. Place skewers in a steamer. Bring about 2 cm (approximately 3/4 inch) water to a boil in a pot, insert steamer, cover and steam 8-10 minutes.
For the Balsamic Sauce, cook sugar in a saucepan until lightly caramelized. Stir in butter and chicken stock and simmer over low heat, stirring, about 3 minutes. Stir in chili sauce, balsamic vinegar and sesame seeds. Season with salt.
Place chicken and pepper skewers on plates and serve with balsamic sauce. Serve with rice if desired.