• Wash and dry all produce. • Peel and mince or grate ginger. Trim and cut scallions crosswise into 1-inchthick pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in rice, 3/4 cup water (11/4 cups for 4), 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, pat chicken* dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer chicken to a plate. Wipe out pan.

• Drain pineapple, reserving juice in a small bowl. • Heat another drizzle of oil in pan used for chicken over medium-high heat. Add pineapple, scallions, bell pepper, and remaining ginger; cook, stirring, until softened, 4-6 minutes. TIP: If ginger and scallion whites begin to brown too quickly, reduce heat to medium low. • Meanwhile, whisk half the cornstarch (all for 4 servings) into bowl with reserved pineapple juice.

• Stir cooked chicken into pan with veggie mixture. Stir in Szechuan paste, pineapple juice mixture, ponzu, 1/4 cup water (1⁄3 cup for 4 servings), and 1/2 tsp sugar (1 tsp for 4). Cook, stirring frequently, until sauce has slightly thickened and everything is thoroughly coated, 2-3 minutes. Taste and season with salt and pepper. • Turn off heat.

• Fluff rice with a fork and season with salt. • Divide rice between bowls; top with chicken stir-fry and peanuts. Serve.