Before starting, wash and dry all produce. Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.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 lemon.Trim, then halve snow peas.Thinly slice green onions.Add sweet chili sauce, stock concentrate, lemon zest, half the soy sauce, 1 tbsp (2 tbsp) lemon juice and 1/3 cup (2/3 cup) water to a small bowl. Stir to combine.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, snow peas and carrots. Cook, stirring often, until lightly charred and tender-crisp, 2-3 min. 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. Combine Cream Sauce Spice Blend and Moo Shu Spice Blend in a shallow dish. Add chicken.Toss to coat.

Reheat the same from step 3 pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping once, until golden-brown, 1-2 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.) Reduce heat to medium. Add sauce mixture and 1 tbsp (2 tbsp) butter. Cook, stirring occasionally until butter has melted, sauce thickens slightly and chicken is cooked through, 2-4 min.\*\* Season to taste 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 overtop.