In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce. Core, deseed, and dice bell pepper into ½-inch pieces. Trim scallions, then cut crosswise into ¾-inch pieces. Peel and mince garlic. In a small bowl, whisk together half the vinegar, half the Szechuan paste, 2½ TBSP sweet soy glaze, 2 tsp cornstarch (you’ll use the rest later), 2½ tsp sugar, and ¾ cup water.

Heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden brown and toasted, 2-4 minutes. Transfer to a second small bowl; set aside. Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender, 4-5 minutes. Add scallions; cook until softened, 1-2 minutes more. Transfer to a third small bowl; set aside.

Meanwhile, pat chicken dry with paper towels. Place in a medium bowl and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned, 3-4 minutes. Stir and continue cooking until chicken is cooked through, 1-2 minutes more.

Return veggies to pan with chicken. Add garlic and cook until fragrant, 30 seconds. Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more. Remove pan from heat. Stir in peanuts, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt to taste. Divide rice between bowls. Mound kung pao chicken to the side. Garnish chicken with any remaining chili flakes to taste and serve.