Place red bell pepper in a heavy bottomed saucepan with the water. Bring to a boil and simmer for 15 minutes.

Stir in the jalapenos (see note below), shallots, sugar and vinegar and simmer over low heat for an additional 10 minutes. Drain pepper mixture with a sieve over a bowl reserving the sugar-vinegar liquid. Transfer the drained bell pepper mixture to a blender (or food processor with a steel knife blade).

To the pepper mixture add the crystallized ginger, and ¼ cup of the reseved liquid. Puree well until smooth. Add the cumin, coriander, 1/4 teaspoon of the salt and the remaining reserved sugar-vinegar liquid and blend again. Set aside.

Pound the chicken breasts lightly to an even thickness. Season evenly with the remaining salt and black pepper. Heat 2 tablespoons of the sesame oil in a skillet over medium-high heat. Add the chicken and cook for approximately 2-3 minutes on each side until chicken is "just done". Do not over cook. Remove the chicken to containers and cool.

In the same skillet, heat the remaining 2 tablespoons of the sesame oil. Add the flour and cook 1 to 2 minutes. Add the pureed mixture and stir in. Cook until thickened. Set aside and let cool.
Top the chicken with the sauce. Place the sauce over chicken. Cover, label and freeze.

NOTE: Caution: Heat levels of jalapenos will vary. Adjust the amount used according to the heat of the jalapenos and your own personal taste.

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