Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Pat diced chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. In a mixing bowl, toss or gently combine chicken with cornstarch until evenly coated.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions, red bell pepper, and a pinch of salt to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes. Remove vegetables to plate. Wipe pan clean and reserve.

Line a plate with paper towel. Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken to towel-lined plate. Carefully discard oil. Reserve pan.

Return pan used to cook chicken to medium-high heat. Add sweet and sour sauce to hot pan. Heat, 30 seconds. Add vegetables and chicken to pan. Stir until coated and heated through, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!