• Peel, then mince or grate 1 tbsp (2 tbsp) ginger. 
• Heat a medium pot over medium heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. 
• Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1-inch pieces.
• Cut celery crosswise into 1/4-inch slices.
• Thinly slice green onions.
• Peel, then mince or grate garlic.
• Whisk together soy sauce, sweet chili sauce, 1/2 cup water (3/4 cup) and 1 tbsp chili-garlic sauce in a medium bowl. (NOTE: Reference heat guide for chili-garlic sauce.)

• Heat a large non-stick pan over medium heat. Add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer peanuts to a plate.
• Heat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and celery. Cook, stirring often, until tender-crisp, 4-5 min. 
• Add garlic. Cook, stirring often, until fragrant, 1 min.
• Transfer veggies to another plate. 

• Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
• Add chicken and Cream Sauce Spice Blend to another medium bowl, then toss until all chicken pieces are fully coated.
• Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan. Cook chicken in batches, if needed.) Cook, turning pieces occasionally, until golden-brown and cooked through, 6-8 min.**

• Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
• Remove the pan from heat.
• Season with salt and pepper. 

• Fluff rice with a fork. Stir in half the green onions.
• Divide rice between plates. Top with stir-fry.
• Sprinkle peanuts and remaining green onions over top.

If you've opted for double chicken, prep and cook it in the same way the recipe instructs you to prep and cook the regular portion of chicken. Work in batches, if necessary.