• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 13-15 min. Remove from heat. Set aside, still covered.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half moons.
• Peel, then halve carrot lengthwise, then cut into 1/4-inch half moons.
• Thinly slice green onions, keeping green and white parts separate.

• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until carrots are softened and liquid is absorbed. 
• Add zucchini. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
• Add half the ginger-garic puree and green onion whites, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant. 
• Transfer veggies to plate. Keep warm.
• Carefully wipe pan clean.

• Reheat the same pan (from step 3) over medium-high.
• While pan is heating, pat chicken dry. Cut into 1-inch wide strips. Season with salt and pepper.
• When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 3-4 min per side, until golden and cooked through.**

• Meanwhile, in a small bowl, whisk together gochujang, 1/2 cup (1 cup) water, soy sauce mirin blend, 1/2 tsp (1 tsp) sugar, remaining ginger-garlic puree and cornstarch. 
• To pan with chicken, add sauce mixture. Bring to simmer.
• Cook for 1-3 min, stirring often, until sauce thickens slightly.

• Fluff rice with fork, then stir in half the green onion greens.
• Divide rice between bowls. Top with veggies.
• Divide chicken and sauce between bowls.
• Sprinle with remaining green onions.

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.