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

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

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

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

When done, transfer meatballs to the bowl with sauce. Gently toss meatballs to coat.Add 1 tbsp (2 tbsp) butter to the pot with rice, 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.