In a medium pot, combine the rice, 3 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.

While the rice cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Core and medium dice the bell peppers. Halve the zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Mince the garlic. Pat the chicken dry with paper towel and cut into bite-sized cubes; season with S&P. In a small bowl, combine the sweet soy sauce, oyster sauce and vinegar.

In a large pan or wok (nonstick if possible), heat a drizzle of oil on medium-high. Add the peanuts and toast, stirring frequently, 1 to 2 minutes or until golden brown. Add ½ the garlic and cook, stirring constantly, 30 seconds, until fragrant. Transfer to a plate and immediately season with ⅓ the spice blend and S&P.

In the same pan (or wok), heat ½ the sesame oil and a drizzle of oil on medium-high. Add the chicken and cook, stirring frequently, 8 to 10 minutes, until browned and cooked through. Add the garlic, white bottoms of scallions, bell peppers and zucchini; season with the remaining spice blend. Cook, stirring frequently, 2 to 3 minutes, until the vegetables begin to soften. Pour the sauce into the pan and cook, stirring frequently 1 to 2 minutes, until the sauce thickens and the vegetables are thoroughly coated.

To the pot of cooked rice, add ⅔ the toasted peanuts and the remaining sesame oil; stir to combine and season with S&P to taste. Divide the rice and stir-fry between your plates. Garnish with the green tops of the scallions and the remaining toasted peanuts. Bon appétit!