• Before starting, preheat the broiler to high.
  Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic 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 for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered. 

• Pat chicken dry with paper towels. Cut chicken into 1-inch pieces.
• To an unlined baking sheet, add chicken, hoisin sauce, sesame seeds and remaining garlic salt. Season with pepper. Toss to coat. Drizzle 1/2 tbsp (1 tbsp) oil over chicken.
• Broil for 7-10 min in the top of the oven, chicken is cooked through.**  
• Meanwhile, heat a large non-stick pan over high. While pan heats, cut zucchini into 1/8-inch rounds.

• When hot, add 1/2 tbsp (1 tbsp) oil and zucchini. Season with salt and pepper. Cook for 3-5 min, stirring often, until tender-crisp.
• Meanwhile, thinly slice green onions.
• To a medium bowl, add carrots, half the green onions, half the vinegar (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Gently massage with fingers to soften veggies and marinate slaw.

• Fluff rice with fork. Stir in half the peanuts and remaining green onions.
• Divide rice, veggies and chicken between bowls.
• Top with carrot slaw.
• Drizzle spicy mayo over top.
• Sprinkle remaining peanuts over top.

If you've opted to get chicken breast tenders, pat dry with paper towels. Cut chicken into 1-inch pieces. Cook in the same way the recipe instructs you to cook diced chicken.