Combine rice and 3 C chicken stock together with a small pinch of salt in a small saucepot. Bring to a simmer. Cover. Cook 15 minutes. Remove pot from heat and let steam 5 minutes. Do not remove lid prior.

Heat enough oil to cover the bottom of a large saute pan or wok. Season chicken with salt & white pepper. Sear in batches and remove chicken from pan.

Add peppers and onions. Saute on high heat until nearly tender.

Add chicken, almonds, garlic, and ginger. Saute 1 minute.

Whisk soy sauce, sesame oil, coconut oil, rice vinegar, and remaining chicken stock together. Add to pan. Cook 1 minute.

Whisk cornstarch and cold water until smooth. Add to pan while stirring.

Add scallions and toss. Reserve a few scallions for garnish. Serve over rice.

Garnish with toasted sesame seeds and scallions.

Variations; Coconut milk, mirin, tamari, leeks, carrots, red onion, jalapeños, habanero, celery, bacon, corn, cilantro, coriander seed, dried red chiles, chives, crushed pepper flakes, serrano peppers, yellow or orange bell pepper, orange juice, cashews, peanuts, peanut oil, baby corn, roasted garlic, lemongrass, mango, mushrooms, mustatd powder, wasabi, canola oil, corn oil, beef, pork, shrimp, ponzu, star anise,