Chicken and Peppers Stir Fry

Directions

1. In a small pot over medium-high heat, heat 1 tablespoon of olive oil. Add 1/2 of the ginger, and cook for 1 minute until fragrant. Stir in rice to coat and then add the water and salt to taste. Bring to a boil then cover and reduce heat to low. Cook until the rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. In a small bowl, combine fish sauce, soy sauce, chili sauce, 1 teaspoon of cornstarch, and 1/4 cup of water. Whisk until combined.
3. Pat chicken dry and place in a medium bowl. Season with salt and pepper, and toss with remaining cornstarch. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally until browned and cooked through. Remove from pan and set aside.
4. Heat 1 more tablespoon of olive oil in the same pan and add peppers. Cook, stirring often until brown and softened. Add another tablespoon of olive oil with the scallion whites, garlic, and remaining ginger. Cook stirring, until all are softened.
5. Add the chicken and fish sauce mixture to the pan. Cook, stirring until the sauce has thickened.
6. Fluff rice and divide between serving dishes. Top with stir-fry and green scallions.