Wash and dry produce.

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, in a medium dry pan over medium heat, toast coconut, stirring frequently, until golden brown, 4-5 minutes. TIP: Watch carefully to avoid burning. 

Turn off heat; transfer coconut to a small bowl. Wipe out pan.

Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Trim and thinly slice scallions.

In a second small bowl, combine half the cornstarch and 2 TBSP water (all the cornstarch and 4 TBSP water for 4 servings). 

In a medium bowl, whisk together soy sauce, stock concentrate, garlic-ginger scallion paste, half the vinegar, ¾ cup water, and 1 TBSP sugar (all the vinegar, 1¼ cups water, and 2 TBSP sugar for 4). 

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

Heat a drizzle of oil in pan used for coconut over medium-high heat. Add chicken; season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer chicken to a plate.

Heat a large drizzle of oil in same pan over medium heat. Add bell pepper and onion; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with a pinch of salt and pepper.

Add sauce and cook for 1 minute. Stir in chicken and cornstarch mixture and cook until thickened, 30-60 seconds more.

Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings).

Fluff rice with a fork; stir in toasted coconut, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of sugar.

Divide rice and chicken stew between shallow bowls. Top with scallions and serve.