ash and dry all produce. Core, deseed, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Mince garlic. Peel and mince ginger. Mince chili, removing ribs and seeds for less heat. In a small bowl, combine ginger, soy sauce, 2 tsp vinegar, 1 TBSP water, and 1 tsp sugar. (For 4 servings, combine ginger and soy sauce with 3 tsp vinegar, 2 TBSP water, and 2 tsp sugar.)

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and set aside. Wipe out pan.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, about 1 minute. Stir in rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.

Heat a drizzle of oil in pan used to cook chicken over medium-high heat. Add bell pepper, garlic, and a pinch of chili (add more if you like things spicy); season with salt. Cook, stirring, until softened, 3-4 minutes.

Pour sauce into pan with bell pepper. Cook, stirring, until slightly thickened, 1-2 minutes (2-3 minutes for 4 servings). Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Slice chicken crosswise. Divide rice between bowls and top with chicken. Spoon bell pepper and any remaining sauce over chicken. Garnish with scallion greens and remaining chili (to taste).