• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.
  

• While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
• Core, then cut pepper into 1/2-inch pieces.
• Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
• Add to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 1 min, stirring occasionally, until starting to soften.
• Add bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
• Remove from heat. Transfer veggies to a plate, then cover to keep warm.

• To a small bowl, add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend, 1/8 (1/4 tsp) sugar and 1/2 cup (1 cup) warm water.
• Season with salt and pepper, then whisk until smooth.

• To the same pan (from step 3), add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 servings.) 
• Cook for 4-6 min, stirring occasionally, until chicken is golden.
• Add sauce to the pan. Bring to a boil.
• Once boiling, reduce heat to medium-low. 
• Cook for 4-6 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.** Remove from heat.

• Fluff rice with a fork.
• Divide rice between plates. Top with chicken stir-fry, then veggies.

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