Prepare the chicken marinade. Dissolve 1 tablespoon of corn starch in 1 tablespoon of water, then add 1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, and the minced garlic. Stir to combine.

Marinate the chicken. Cut the chicken into small chunks, then pour the marinade over it. Stir to coat, cover, and refrigerate for at least 30 minutes.

Prepare the sauce. In a separate bowl, dissolve 1 tablespoon corn starch in 1 tablespoon water. Add 2 tablespoon soy sauce, 2 tablespoon rice wine, 2 tablespoon sambal, 2 tablespoon brown sugar, and 1 teaspoon sesame oil. Stir until the sugar dissolves. Set aside.

Prepare the vegetables. Dice the bell pepper, slice the carrots into thin strips, and slice the green onions (reserve the white and green parts separately). Measure out ½ cup of peanuts.

Cook the rice. In a medium pot, combine 1 ½ cups dry jasmine rice with 2 ½ cups water. Bring to a boil, then reduce the heat to low and cover. Let simmer for 20 minutes, then remove from heat and let sit for 5 minutes. Fluff with a fork.

Cook the chicken. Heat 2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the white part of the green onions and cook for 30 seconds to 1 minute. Add the marinated chicken and cook until browned and cooked through, about 5 minutes.

Combine the vegetables and sauce. Add the bell pepper, carrots, and peanuts to the chicken. Stir to combine. Pour the prepared sauce over the mixture and cook for 2-3 minutes until the sauce thickens.