Thoroughly rinse produce and pat dry. Thinly slice green part of green onions on a bias (angle). Chop white/light green parts of green onions and separate from bias-cut green onions. Mince garlic. Rinse chicken breasts and pat dry. Slice chicken into ½" pieces

Bring a medium pot with rice and 1½ cups of water to a boil. Reduce heat to simmer and allow rice to cook for 15-20 minutes, or until tender. Remove from heat, fluff with a fork, season with a pinch of salt and pepper, and keep warm until ready to serve.

Add sliced chicken to a clean mixing bowl. In a separate container, mix together the white wine and soy sauce to create the marinade. Pour marinade over chicken, ensuring pieces are covered with the sauce. Allow chicken to marinate for at least 10 minutes before cooking.

Warm 1 tsp. olive oil in a medium pan on medium-high heat. Once warm, add the dried chilies to taste and stir-fry them for about 30 seconds until they become aromatic. Add chicken and allow to brown until no longer pink, about 5 minutes. Add the green onion whites, garlic, ginger, and peanuts. Reduce heat to medium, stir in Kung Pao sauce, and allow mixture to cook for another 3-4 minutes, until browned and caramelized. Season with a pinch of salt and pepper. Keep warm until ready to serve.

Add a serving of rice to a shallow bowl or plate and place to one side. For an artful touch, you can pack rice into a small bowl and flip over onto the plate to create a dome-shaped mound. Add one serving of chicken to the plate, removing dried chilies before eating (they’re a bit tough), especially if you are averse to heat. Garnish with the bias-sliced green onions.