Start rice. If using instant, follow box instructions. Otherwise rinse rice until it runs clear. Add rice and 1c water to small sauce pan. Bring to boil then reduce to low and cover. Cook 15 min then remove from heat. Leave covered at least 10 minutes until chicken is done.

Preheat oven to 450. In a small bowl combine 2 tablespoons water, soy sauce, vinegar, and sugar. Set aside.

Cut zucchini into 1/3 inch slices. Peel and finely chop garlic and ginger. Thinly slice scallions and separate the whites from the greens. Split chicken up the middle into 2 thin fillets and cut into thin strips.

Toss zucchini on a cookie sheet with olive oil, salt, and pepper. Roast in oven for at least 15 minutes, or until desired done ness. Flip halfway through.

Preheat medium skillet with a large drizzle oil to med high. Mix cornstarch on a plate with salt and pepper and dredge chicken until coated.

Cook chicken over med high heat until golden brown and cooked through, 5 to 7 min. Remove from heat and add soy sauce mixture. Stir to coat chicken. Place on low so the sauce simmers and reduces, 1 to 2 min. Add sesame oil.

Place zucchini and chicken on top of rice and drizzle with remaining sauce. Eat up!