• To a medium pot add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Add to the boiling water, then reduce heat to medium-low.
• Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Zest, then juice half the lemon (whole lemon for 4 servings).
• Halve zucchini lengthwise, then cut into 1/4-inch halfmoons.
• Trim snow peas.
• Thinly slice green onion.
• To a medium bowl, add sweet chili sauce, stock concentrate, lemon zest, half the soy sauce, 1/2 tbsp (1 tbsp) lemon juice and 1/3 cup (1/2 cup) water. Stir to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, zucchini and snow peas. Cook for 2-3 min, stirring often, until lightly charred and tender-crisp.
• Add remaining soy sauce. Season with salt and pepper, then stir to coat.
• Transfer veggies to a plate and cover to keep warm.

• Pat chicken dry with paper towels. On a clean cutting board, cut chicken into 1-inch pieces.
• Reheat the same from step 3 pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Cook for 1-2 min per side, flipping once, until golden. 
• Sprinkle Cream Sauce Spice Blend and half the Moo Shu Spice Blend (use all for 4 servings) over chicken. Stir to coat.

• Reduce heat to medium. Add sauce mixture and 1 tbsp (2 tbsp) butter.
• Cook for 2-4 min, stirring occasionally until butter has melted, sauce thickens slightly and chicken is cooked through.**
• Season with salt and pepper.

• Fluff rice with fork. Add half the green onions. Stir to mix.
• Divide rice between plates. Top with veggies and chicken.
• Spoon any remaining sauce from the pan over top.
• Sprinkle remaining green onions over top.

If you've opted to get chicken breasts, cook in the same way the recipe instructs you to cook the chicken thighs.