Remove stem, seeds, and ribs, and cut bell peppers into 1/2" dice.

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

Pat chicken dry and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/2 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.

In a mixing bowl, combine tempura mix and 5 Tbsp. water until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.

Add chicken and panko to tempura mixture and stir until evenly coated. Set aside.

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

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

Add bell peppers and white portions of green onions to hot pan. Stir occasionally until bell peppers are slightly tender, 3-4 minutes.

Stir in rice and 1/2 cup water. Cover and cook until peppers are tender and water is almost evaporated, 4-5 minutes.

Uncover and stir in 1/2 tsp. salt and butter until combined.

Remove from burner.

While rice cooks, continue recipe.

Line a plate with a paper towel.

Place another large non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.

Working in batches, carefully add chicken to hot oil and cook until golden-brown on two sides and pieces reach a minimum internal temperature of 165 degrees, 1-3 minutes per side.

Remove from burner and transfer chicken to towel-lined plate.

Plate dish as pictured on front of card, topping rice with chicken. Garnish with sweet and sour sauce and green portions of green onions. Bon appétit!