Chinese Spicy Kung Pao-Style Shrimp

• 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).

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• 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.