Step 1

Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will yield around 2-3 cups of cooked rice depending on the type you have.

Step 2

Add all of the sauce ingredients to a small pot except for the cornstarch and water and bring to a light boil.

Step 3

Mix the cornstarch and water into a slurry. Once the sauce is boiling, reduce the heat to low and slowly stir in the cornstarch to thicken.

Step 4

Heat 1 Tbsp of oil in a large skillet over medium high heat. Cook the chicken in batches for 3-4 minutes on each side. You know the chicken is ready to flip when the white begins to creep up the side of the thigh.

Step 5

After the chicken has cooked, chop it into one inch pieces and return to the pan to develop color on each side.

Step 6

Pour the sauce over the top and toss to coat.

Step 7

Wash and cut your zucchini and peppers into a medium dice.

Step 8

Add some oil to a large skillet over medium high heat and cook until the vegetables have softened. Season with salt and pepper to taste.

Step 9

This recipe makes 5 servings. Divide your ingredients evenly 5 ways and add ½ cup of rice to each container.