Add rice, 1 ¼ cups (2 ½ cups) water and ¼ tsp (½ tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, peel, then halve carrot lengthwise. Cut into ¼-inch half-moons. Halve zucchini lengthwise, then cut into ¼-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 heat. While the pan heats, add chicken, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce to a medium bowl. Season with salt and pepper, then toss to coat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.** Transfer to a plate.

Add carrots and ¼ cup (½ cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min. Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Meanwhile, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and ¼ cup (½ cup) water in a small bowl.

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

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, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken tenders.