Poulet Kung Pao épicé

Peel, then mince or grate 1 tbsp ginger (dbl for 4ppl). Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil , then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cup water (2 1/2 cups for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, core, then cut bell peppers into 1/2-inch pieces. Thinly slice green onions. Peel, then mince or grate the garlic. Whisk remaining soy sauce, remaining cornstarch, sweet chili sauce, 1/2 tsp chili garlic sauce and 3/4-cup water (dbl both for 4ppl) in a medium bowl. (NOTE: Reference Heat Guide in Start Strong.)

Heat a large non-stick pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Heat same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers and garlic. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to another plate.

Heat same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chicken. Cook, stirring occasionally, until browned, 4-5 min.** Stir in veggies and cornstarch mixture. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.