• In a fine-mesh strainer, rinse the rice.

In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken and vegetables.

• Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a medium bowl, combine the chicken and lemongrass paste and toss to coat. Let stand while you prepare the vegetables.

• Trim the ends from the radishes; cut the radishes into quarters.
• Trim the root ends from the baby broccoli; cut the broccoli into 2-inch lengths.
• Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
• Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
• Coarsely chop the cilantro for garnish.
• If using the Thai chile, remove the stem; finely chop the chile. Wash your hands after handling.

In a wok or large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Do not clean the pan.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the radishes and cook without stirring until lightly browned, 1 to 2 minutes. Add the broccoli and cook, stirring often, until crisp-tender, 2 to 3 minutes. Add the zucchini, scallions, half the stir-fry blend, and as much Thai chile as you like and cook, stirring occasionally, until the zucchini starts to soften, 2 to 3 minutes. Remove from the heat; season to taste with more stir-fry blend, if needed.

Transfer the rice to individual bowls. Top with the vegetables and then the chicken. Garnish with the cilantro and serve.