Remove stems, seeds, and ribs, and cut bell peppers into 1" dice.

Halve orange. Juice both halves.

Trim cucumbers and thinly slice into rounds.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine garlic aioli, ketchup, and sambal (to taste). Kids not a fan of extra heat? Feel free to skip/reduce the sambal. Set aside.

Evenly spread cornstarch on a plate.

Pat chicken dry. Season all over with 1/2 tsp. salt and 1/4 tsp. pepper.

Transfer chicken to plate with cornstarch and flip until coated all over.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add bell peppers and a pinch of salt to hot pan. Stir occasionally until tender, 6-8 minutes.

Transfer peppers to another plate. Keep pan over medium-high heat; no need to wipe clean.

Add 2 Tbsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Add bell peppers, white portions of green onions, soy sauce, sesame oil, and orange juice. Stir to combine and bring to a simmer.

Once simmering, stir often until sauce is slightly thickened, 2-3 minutes.

If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

While chicken cooks, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes. Stir in 2 Tbsp. softened salted butter and 1/4 tsp. salt until combined. Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with chicken mixture. Garnish with green portions of green onions, cucumbers, and sauce (to taste). Kids not a fan of extra heat? Feel free to skip/reduce the sauce. Bon appétit!