Prepare the marinade: Dissolve 1 Tbsp corn starch in 1 Tbsp water. Stir in 1 Tbsp vegetable oil, 1 Tbsp soy sauce, 1 Tbsp rice wine, and minced garlic. Combine well.

Cut chicken into small chunks. Place in a bowl, pour marinade over, stir to coat. Cover and refrigerate for at least 30 minutes.

Make the sauce: Dissolve 1 Tbsp corn starch in 1 Tbsp water. Add 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp sambal, 2 Tbsp brown sugar, and 1 tsp sesame oil. Stir until sugar dissolves. Set aside.

Prepare vegetables: Dice bell pepper, slice carrots thinly, and slice green onions (whites and greens). Measure out 1/2 cup peanuts.

Cook rice: Combine 1.5 cups jasmine rice with 2.5 cups water in a pot. Bring to a boil, reduce heat to low, simmer for 20 minutes. Turn off heat, let sit for 10 minutes, then fluff with a fork.

Heat 2 Tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add white parts of green onions, stir for 30 seconds. Add marinated chicken. Cook until firm and cooked through, about 5 minutes.

Add vegetables and peanuts to the skillet. Stir briefly. Immediately pour in the sauce and cook until thickened, about 2-3 minutes. Serve immediately over rice.