• 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 heat.
• 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 onions.
• 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.

• Add half the green onions to rice, then fluff with a fork.
• Divide rice and chicken and veggies between plates. Spoon any remaining sauce from the pan over top.
• Sprinkle with remaining green onions.

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