Step 1

Cook enough rice to have 2 ½ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.

Step 2

Butterfly your chicken so that it is not so thick and it will cook faster. Cut all the way through so you have 2 pieces. If it is still fairly thick, you may want to pound it until it is ½ inch thin or less. (Butterfly means to cut down the middle so you can open it like a book).

Step 3

Heat a grill pan over medium high heat and add 1 Tbsp of olive oil. Season the chicken with salt and pepper.

Step 4

Cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.

Step 5

Cut your vegetables into a large dice.

Step 6

Heat a large skillet over medium high heat and add 1 Tbsp of olive oil.

Step 7

Add the onions and peppers first. Cook them for 1-2 minutes and then add in the zucchini and cook until soft.

Step 8

In a small sauce pot, add 3 Tbsp hot sauce, 1 tsp red pepper flakes, 1 Tbsp apple cider vinegar, and ¼ cup honey. Bring to a light boil.

Step 9

Mix together 1 Tbsp of cornstarch and 1 Tbsp of cold water to make a slurry. Pour into the pot and stir to thicken.

Step 10

Pour the sauce over the chicken and coat evenly.

Step 11

This recipe makes 5 servings. Add ½ cup of rice and divide the remainder of your ingredients evenly between your containers. Top with green onions if you wish.