In a small sauce pot, combine the red rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 25 to 30 minutes. Remove from the heat and keep covered.
While the rice cooks, prepare the rest of the meal.

Prep and cook instructions are identical for both chicken options.

• Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season generously with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
While the chicken browns, start preparing the remaining ingredients.

• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
• Coarsely chop the cilantro for garnish.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the bell pepper, season with salt and pepper, and cook until just tender, 1 to 2 minutes. Stir in the snap peas, garlic, and ginger and cook until fragrant, about 1 minute.
Add the chicken and any accumulated juices and as much sambal oelek as you like. Stir in half the sesame stir-fry blend, adding more if desired. Simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the rice to individual bowls, top with the stir-fry, and garnish with the cilantro. Serve any remaining sambal oelek on the side.