Add 1 1/4 cups water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Before starting, wash and dry all produce. Add rice to the boiling water. 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, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Thinly slice green onion.Stir together honey-garlic sauce, cornstarch, soy sauce and 1/2 cup water (dbl for 4 ppl) in a medium bowl.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with pepper and half the garlic salt.Transfer veggies to a plate, then cover to keep warm.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt.

Add veggies and prepared sauce (from step 2) to the pan with chicken. Cook, stirring often, until sauce thickens slightly, 1-2 min.

Fluff rice with a fork, then stir in half the green onions. Season with salt, to taste.Divide rice between plates. Top with stir-fry.Sprinkle remaining green onions over top.