Wash and dry produce.

Peel and finely chop garlic. Trim and remove strings from snap peas. (TIP: Snap off the stem end with your fingers and gently pull down.) Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool at least 1 minute.

Meanwhile, in a small bowl, combine half the vinegar, half the soy sauce, ¼ cup water, and ½ TBSP sugar (all the vinegar, ½ cup water, and 1 TBSP sugar for 4 servings). TIP: For a stronger soy flavor, add all the soy sauce and double the sugar!

Heat a drizzle of oil in pan used for chicken over medium heat. Add chopped garlic; cook, stirring constantly, until softened and fragrant, 30-60 seconds. Stir in vinegar-soy mixture. Cook, stirring occasionally, until reduced to a sticky glaze, 3-5 minutes.

Stir in half the sesame seeds; transfer glaze to a separate small bowl. Turn off heat; wipe out pan.

Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for glaze over medium-high heat. Add snap peas, onion, and zucchini. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Season with garlic powder, salt, and pepper.

Stir in half the glaze until veggies are evenly coated. Remove from heat.

Fluff rice with a fork.

Slice chicken crosswise.

Divide rice, chicken, and veggies between plates. Drizzle with remaining glaze and sprinkle with remaining sesame seeds. Serve.