Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. If using steak strips, separate into a single layer and pat dry. Place a large non-stick pan over medium-high heat and add 2 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 steak strips, follow same instructions and cook until no pink remains, 4-6 minutes. If using ground turkey, add a pinch of salt and follow same instructions, breaking up with a spoon, until no pink remains, 7-9 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes. Fluff rice with a fork. While rice microwaves, stem, seed, remove ribs, and cut red bell pepper into ¼" slices. Coarsely chop peanuts.

Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil and red bell pepper to hot pan and stir occasionally until tender, 4-5 minutes.

Add chicken, rice, peas, kung pao sauce, ¼ tsp. salt, and a pinch of pepper. Stir until heated through, 30-60 seconds. If using steak strips or ground turkey, follow same instructions. Remove from burner. Plate dish as pictured on front of card, garnishing with peanuts. Bon appétit!