2 large can chicken chunks
Melt margarine over low heat in a saucepan. Slowly add and mix in the flour. Cook 1 minute. Gradually add 3/4 cup chicken broth while constantly stirring.
Add the next 11 ingredients. Bring to a boil, reduce heat, and simmer uncovered approx 35-40 minutes until slightly thickened. Stir in the chicken.
In a medium size saucepan heat the oil. Add the rice and stir in the oil until coated and rice is golden. Remove saucepan from heat, and let cool slightly. After the pan cools a little, add 2 cups of water and bring to a boil. Cover and cook over medium heat until water is absorbed and the rice is cooked.
Serve on plates with the rice on the bottom and the spiced chicken on top. Garnish with sesame seeds.