• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To a medium pot, add rice, half the stock powder, 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. 
• Cover and bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, to a medium bowl, add beef, panko, half the soy sauce, half the sesame oil, remaining stock powder and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. 
• Roll mixture into 8 (16) equal-sized meatballs. 
• Transfer to a parchment-lined baking sheet. Bake in the top of the oven 10-12 min, until cooked through.**

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Trim snow peas.
• Heat a large non-stick pan over medium-high.
• While the pan heats, in a large bowl, combine plum sauce, chili-garlic sauce and remaining sesame oil. Season with a salt and pepper.

• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and snow peas. Cook 3-4 min, stirring occasionally, until veggies are tender.
• Drizzle remaining soy sauce over pan, then season with pepper.
• Remove from heat.

• When done, transfer meatballs to the bowl with sauce. Gently toss meatballs to coat.
• To the pot with rice, add 1 tbsp (2 tbsp) butter, then fluff with a fork until butter melts.

• Divide buttery rice between plates.
• Top rice with veggies, then meatballs. Spoon sauce from the bowl over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the chicken.**