Kung Pao-Style Chicken and Rice

Wash your hands with soap and water for at least 20 seconds. Rinse the rice in a fine-mesh strainer under cool running water, then drain well. Combine the rice and 3 cups water in the saucepan and bring to a boil. Cover, reduce the heat to low and simmer for 18–20 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 5 minutes. Prepare the remaining ingredients while the rice cooks.

Rinse the bell pepper and scallions under running water, remove any damaged areas and dry them. Remove the pepper’s stem, core and seeds, then cut the flesh into 3/4-inch pieces. Trim and slice the scallions, keeping the white and light-green parts separate from the dark-green parts.

In one mixing bowl, whisk together 3 tablespoons soy sauce, the rice vinegar, ginger paste, garlic, red pepper flakes, sugar, 1 teaspoon cornstarch and the remaining 1/4 cup water. Set the sauce beside the stove.

Cut the chicken into evenly sized 3/4-inch pieces. In the second bowl, toss it with the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch until evenly coated. Wash your hands and clean the knife, cutting board and any surfaces that touched raw chicken. Have the vegetables, sauce and peanuts ready before heating the skillet.

Heat the skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken in a single layer. Leave undisturbed for 1 minute, then stir-fry for another 3–5 minutes, until lightly browned and cooked through. Check several of the largest pieces with a thermometer inserted from the side; they should reach 165°F. Transfer to the clean plate.

Add another 1 tablespoon oil and cook the remaining chicken the same way, checking that it reaches 165°F. Transfer it to the plate.

Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper and stir-fry for 2–3 minutes, until bright and crisp-tender. Add the scallion whites and light-green parts and stir-fry for 30 seconds.

Whisk the sauce again to redistribute the cornstarch, then pour it into the skillet. Cook, stirring, for about 1 minute, until bubbling and lightly thickened. Return the chicken and any collected juices to the skillet. Add the peanuts and scallion greens, then toss for 30–60 seconds, just until everything is hot and evenly coated. Remove from the heat.