• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Wash and dry all produce.
• 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.
  

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then cut onion into 1/2-inch pieces.

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
• When hot, add peppers and onions. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
• Remove from heat.
• Transfer veggies to a plate and cover to keep warm.

• Meanwhile, pat chicken dry with paper towels. Cut into 1/2-inch pieces. 
• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8, stirring occasionally, until golden and cooked through.**

• To the pan, add half the Moo Shu Spice Blend (use all for 4 servings), vegetarian oyster sauce, hoisin sauce and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is well coated. (NOTE: When stirring, scrape up any browned bits from the bottom of the pan, this adds flavour!). Season with pepper.

• Fluff rice with a fork and stir in 1 tbsp (2 tbsp) butter.
• Divide rice between bowls. Top with veggies.
• Spoon chicken and sauce over top.
• Sprinkle with peanuts.

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