Spicy Asian Chicken With Brussels Sprouts

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1 cup long-grain white rice

1 large egg

1/2 cup cornstarch

1 pound boneless, skinless chicken breasts, thinly sliced (2 large)

3 tablespooons canola oil, plus more, if necessary

1/2 pound Brussels sprouts, thinly sliced

1 1-inch piece fresh ginger, peeled and cut into matchsticks

2 garlic cloves, thinly sliced

3 tablespoons low-sodium soy sauce

3 tablespoons rice vinegar

2 tablespoons packed light brown sugar

1 red chili pepper, thinly sliced

1 teaspoon toasted sesame oil

2 scallions, thinly sliced

2 tablespoons chopped roasted peanuts

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