Bring 11/4 cups water and a pinch of salt to a boil in a small pot. Once boiling, add rice. Cover, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, cut chicken into 1-inch pieces, then toss with 1 tsp cornstarch (we sent more) in a medium bowl. Season with salt and pepper.

Wash and dry all produce. Peel ginger, then mince until you have 11/2 TBSP. Core and seed bell pepper, then slice into thin strips. Trim scallions. Thinly slice white and light green sections; cut greens into 1-inch pieces. Zest orange until you have 1 tsp zest, then halve. Squeeze 1/4 cup juice from orange into a small bowl.

Heat a drizzle of oil in a medium pan over medium heat. Add cashews and toss until fragrant, about 30 seconds. Stir in 1 tsp sugar and a pinch or two of chili flakes (to taste). Cook, stirring, until cashews are coated in a sticky, lightly browned glaze, 30 seconds to 1 minute. Remove from pan and let cool on a plate or piece of parchment.

Whisk together orange juice, orange zest, 1 tsp sugar, soy sauce, 1 TBSP minced ginger, 1 TBSP water, and remaining cornstarch in a small bowl. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until softened, 3-4 minutes. Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant, 2-3 minutes.

Remove veggies from pan and set aside. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Stir in sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken, 1-2 minutes.

Divide rice between plates, then top with veggies and chicken. Drizzle with any remaining sauce in pan. Garnish with cashews and sprinkle with remaining chili flakes (to taste).