Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Pat chicken dry with paper towels, then cut into 1-inch pieces.

Heat a large non-stick pan over medium-high heat.While the pan heats, add chicken, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce to a medium bowl. Season with salt and pepper, then toss to coat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.\*\*Transfer chicken to a plate.

Add carrots and 1/4 cup (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min. Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.Meanwhile, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup (1/2 cup) water in a small bowl.

Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add 2 tbsp (4 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.

Add half the green onions to rice, then fluff with a fork.Divide rice and chicken and veggies between plates. Spoon any remaining sauce from the pan over top.Sprinkle with remaining green onions.