Chicken and basil stir-fry with jade rice

• Rinse the rice.

In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.

While the rice is cooking, prepare the vegetables.

• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
• Cut the zucchini in half lengthwise, then crosswise into thin half-moons.
• Trim the root ends from the scallions; cut the white and light green parts into 2-inch lengths. Thinly slice the dark green parts on the diagonal for garnish.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Strip the basil leaves from the stems.
• If using the serrano, remove the stem; very thinly slice the serrano crosswise. Wash your hands after handling.

• Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
• Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch pieces. Season lightly with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.

In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper, zucchini, and white and light green parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Stir in the garlic and as much serrano as you like and cook until fragrant, about 30 seconds. Add the chicken and any accumulated juices and Asian seasoning blend, toss to coat, and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Remove from the heat, stir in the basil leaves, and season to taste with salt and pepper.

Transfer the rice to individual plates and top with the chicken stir-fry. Garnish with the dark green parts of the scallions and serve.