Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then thinly slice scallions, separating greens and whites. Core and seed bell and poblano peppers, then cut each into 1-inch pieces. Drain pineapple, reserving juice in a medium bowl.

Pat chicken dry with a paper towel, then cut into 1-inch cubes. Place in a large bowl along with fry seasoning and 1 TBSP cornstarch (1 packet). Season with salt and pepper. Toss until cubes are evenly coated all over.

Melt 2 TBSP butter in a small pot over medium-high heat. Add half the ginger and cook until and fragrant, 1-2 minutes. Add 21/2 cups water, rice, and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer until tender, about 15 minutes. Keep covered off heat until meal is ready.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and bell peppers. Cook, tossing, until tender, 5-6 minutes. Season with salt and pepper. Toss in pineapple and scallion whites. Cook until peppers and pineapple begin to brown, about 2 minutes. Remove from pan and set aside.

Meanwhile, add 1 tsp sugar, vinegar, soy sauce, stock concentrate, remaining ginger and cornstarch, and 1/2 cup water to bowl with pineapple juice. Stir to combine. After emptying pan, heat a thin layer of oil in same pan over medium-high heat (we used 2 TBSP). Add chicken and cook, tossing occasionally, until almost cooked through, 5-8 minutes. TIP: Don’t overcrowd pan— work in batches if needed.

Pour sauce into pan and cook, stirring, until thick and glaze-like, 1-2 minutes. Remove pan from heat, then stir in peppers and pineapple. Divide rice between plates, then top with stirfry from pan. Garnish with scallion greens and serve.