Fire Pepper Chicken

Pat dry the Chicken Breasts (2) with paper towels and season each side with a pinch each of Salt (to taste) and Ground Black Pepper (to taste) . Cut into ½-inch cubes and set aside.

In a medium bowl, separate the egg white and the yolk from the Egg (1) , discard the yolk. With a fork, whisk in the Mirin (1 Tbsp) and the Corn Starch (1 Tbsp) .

Meanwhile, in a small saucepot over high heat, bring Water (1 cup) and the Jasmine Rice (2/3 cup) to a boil. Stir, reduce the heat to low, cover and simmer for 15 minutes. Remove from heat, fluff with a fork and keep warm for plating.

Peel the Fresh Ginger (4 tsp) mince and set aside. Mince the Garlic (2 cloves) and set aside.

Remove the stem, pith and seeds from the Red Bell Pepper (1) ; pith and seeds from the red bell pepper and cut into 1/4 inch dice; set aside. Cut the Zucchini (1) into 1/4 inch dice and set aside.

Slice the Dried Chili Peppers (6) in half and set aside. In a small bowl, combine the Tamari Soy Sauce (4 Tbsp) , White Wine Vinegar (2 tsp) , Oyster Sauce (2 tsp) , and Granulated Sugar (2 tsp) . Stir until all ingredients are incorporated; hold.

Heat Canola Oil (1 Tbsp) in a large non-stick sauté pan or wok over medium high heat. Drain the excess marinade from the chicken.

When the oil is hot, add the chicken and quickly stir-fry for 5 minutes. Remove the chicken from the pan and add more Canola Oil (1 Tbsp) .

Stir-fry the dried red chilies, Crushed Red Pepper Flakes (as needed) , ginger and garlic for about 1 minute, then add the red bell peppers and zucchini.

Cook while stirring for 3 to 5 more minutes until the vegetables are crisp-tender. Add the sauce and stir, then return the chicken to the pan, add the Unsalted Peanuts (1 Tbsp) and stir until all ingredients are well combined.

Divide the jasmine rice evenly between two bowls. Top with the Fire Pepper Chicken and drizzle each serving with the Sesame Oil (1 Tbsp) . Serve and enjoy!