• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. 
• To a medium pot, add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Thinly slice green onion. 
• Pat chicken dry with paper towels, then cut into 1-inch pieces.

• Heat a large non-stick pan over medium-high.
• While the pan heats, to a medium bowl, add chicken, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce.
• Season with salt and pepper, then toss to coat.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Cook for 6-8 min, flipping occasionally, until golden and cooked through.**
• Transfer to a plate.

• To the same pan, add carrots and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
• Add zucchini. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
• Meanwhile, to a small bowl, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup (1/2 cup) water.

• To the pan with veggies, add chicken and sauce. Cook for 1-2 min, stirring often, until sauce thickens slightly.
• Add 2 tbsp (4 tbsp) butter, then stir until melted. Season with salt and pepper.

• To the rice, add half the green onions, then fluff rice with a fork.
• Divide rice between bowls. Top with chicken and veggies, along with any remaining sauce from the pan.
• Sprinkle remaining green onions over top.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.