Saucy Shrimp & Pepper Stir-Fry

While rice cooks, core, deseed, and dice green pepper into ¾-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. In a small bowl, whisk together ponzu, chili sauce, 1 tsp cornstarch (2 tsp for 4 servings; you’ll use the rest in the next step), 2 tsp sugar (4 tsp for 4), and ¼ cup water (⅓ cup for 4).

Place chicken in a medium bowl; pat dry with paper towels. Season with salt and pepper, then toss with remaining cornstarch. Heat a large drizzle of oil in a large pan over high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.

Simply cook through this step as instructed, swapping in shrimp for chicken. Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring often, until browned and softened, 3-5 minutes. Add another drizzle of oil, scallion whites, garlic, and remaining ginger. Cook, stirring, until fragrant and softened, 1 minute.

Add cooked chicken and ponzu mixture to pan. Cook, stirring, until sauce has thickened, 1 minute more. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. If sauce is too thick, add a splash of water.