In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

In a small bowl, whisk together sweet soy glaze, half the vinegar, half the Szechuan paste, ¾ cup water, and 1 tsp sugar. (For 4 servings, use all the vinegar, all the Szechuan paste, 1½ cups water, and 2 tsp sugar.)

Heat a large dry pan over medium-high heat. Add peanuts and toast, stirring often, until golden brown and fragrant, 2-4 minutes. Transfer to a second small bowl; set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender, 4-5 minutes. Transfer to a third small bowl; set aside.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and garlic powder; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes (chicken will finish cooking in the next step).

Return veggies to pan with chicken; stir in Szechuan sauce mixture and cook, stirring, until sauce begins to simmer and chicken is cooked through, 1-2 minutes.

In bowl used for sauce, mix cornstarch with 1 TBSP water (2 TBSP for 4 servings) until dissolved. Stir cornstarch mixture into chicken mixture until combined, then simmer until sauce has thickened slightly, 30-60 seconds.

Remove pan from heat. Stir in chili flakes to taste (we used ⅛ tsp). TIP: If sauce seems too thick, stir in a splash of water.

Fluff rice with a fork; season with salt to taste.

Divide rice and chicken between bowls in separate sections. Garnish chicken with peanuts and scallion greens. Sprinkle with any remaining chili flakes to taste and serve.