Pat chicken dry, and season with a pinch of salt and pepper.

If using whole chicken breasts, pat dry, cut into 1" dice, and season same amount.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

If using ground beef or ground turkey, place pan over medium-high heat and add 1 tsp. olive oil. Break up meat with a spoon until no pink remains, 4-6 minutes for ground beef, 7-9 minutes for ground turkey.

Transfer to a mixing bowl.

While chicken cooks, make bok choy and rice.

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy to hot pan and stir occasionally until tender, 3-5 minutes.

While bok choy cooks, place jasmine rice, edamame, and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes.

Fluff rice with a fork and stir to combine.

Add rice, 1/4 tsp. salt, and a pinch of pepper to pan and stir to combine. Remove from burner.

To bowl with chicken, add satay sauce and Sriracha (to taste). Stir to combine.

Coarsely chop peanuts.

Plate dish as pictured on front of card, topping bok choy-rice mixture with chicken and garnishing with peanuts. Bon appétit!