Before starting, wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Combine rice, Thai Seasoning, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) in 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 the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Roughly chop cilantro.Pat chicken dry with paper towels, then cut into 1-inch pieces.Add chicken, half the cornstarch and 1/2 tbsp soy sauce (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium-high heat.While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch, 1/2 cup water (dbl for 4 ppl) and 1 tsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)

When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown, 2 min. Add peppers. Cook, stirring often, until peppers soften slightly, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.

Add sauce mixture to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **

Add half the cilantro to the pot with rice, then fluff rice with a fork.Divide rice between plates. Top with chicken and veggies. Sprinkle remaining cilantro over top.