Measure and rinse the brown jasmine rice. Put the 240 g (uncooked) rice in a fine-mesh sieve and rinse under cold water until the water runs nearly clear—this removes excess surface starch so the cooked rice is fluffy and not gummy. Drain well.

Cook the brown jasmine rice: combine the rinsed rice with 420 ml water (use a 1:1.75 rice:water ratio for brown jasmine) and a pinch of salt in a medium saucepan. Bring to a boil uncovered, then reduce to a low simmer, cover, and cook for 35–40 minutes until tender. Turn off the heat and let rest, covered, 10 minutes—this steaming step finishes the grain and keeps it separate.

While the rice cooks, prep the protein and aromatics: pat the 600 g chicken thigh strips dry with paper towels (dry surface = better browning). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keeping the chicken pieces similar in size ensures even cooking and quick stir-fry time.

Make the sauce base: in a small bowl combine 4 tbsp low-sodium soy sauce, 4 tsp grated ginger, and the minced garlic from 4 cloves. This simple mixture gives the stir-fry its savory backbone; ginger provides warmth and brightness while soy delivers umami.

Prep vegetables and finishing aromatics: slice 600 g zucchini into 1/4-inch half-moons so they cook quickly and hold shape. Thinly slice 2 small red chilies (discard seeds if you want less heat). Separate and slice scallions: thinly slice the white parts and reserve the green tops for garnish—white parts will be stir-fried for flavor, greens finish the dish with fresh color.

Heat the wok and oil properly: place a clean wok (or large skillet) over high heat until it starts to shimmer; add 4 tbsp vegetable oil and swirl. High heat and a hot pan are essential to get an immediate sear — this creates Maillard browning on the chicken which builds flavor.

Sear the chicken in batches for color and texture: add half the chicken in a single layer, leaving space so pieces brown rather than steam. Cook 1.5–2 minutes without moving, then toss and cook another 1–2 minutes until golden and nearly cooked through. Transfer to a plate and repeat with remaining chicken. Doing this in batches prevents overcrowding and keeps the oil temperature high for quick searing.

Reduce heat slightly and add the aromatics: remove excess oil if the wok is smoking heavily, leaving about 1 tbsp. Add the white parts of the scallions, the sliced chilies, the remaining grated ginger (if any), and the minced garlic. Stir-fry 20–30 seconds until fragrant—cook briefly so they release aroma without burning (burned garlic turns bitter).

Cook the zucchini until crisp-tender: add the sliced zucchini and 1/4 tsp kosher salt. Stir-fry 2–3 minutes until the edges begin to brown but the centers still have a slight bite. Quick cooking preserves zucchini's texture and prevents it from becoming watery.

Return chicken and add the soy-ginger mixture: slide the browned chicken back into the wok, pour the soy-ginger mixture over everything, and toss to coat. Stir-fry 1–2 minutes until the sauce reduces slightly and clings to the meat and vegetables—this concentrates flavors and gives a glossy finish.

Finish with sesame oil and scallion greens: turn off the heat, drizzle 4 tsp sesame oil over the stir-fry, and toss. Sesame oil is added at the end because its aroma is volatile—added too early it dissipates. Taste and adjust seasoning with salt or soy if needed.

Plate and serve: fluff the brown jasmine rice with a fork, divide among 4 plates, spoon the ginger-chili chicken and zucchini over the rice, and scatter green parts of the sliced scallions on top. Serve immediately while hot for the best texture contrast.