Heat 1 tablespoon of oil in a large heavy bottomed pan, over medium-high heat.
Test the heat of the oil by lightly splashing water into it. Once it sizzles upon contact, add the chicken in an even layer.
Lightly salt and pepper the chicken and cook for about 1 minute. Then flip the chicken, re-season and cook for another 1-2 minutes.
Remove chicken from the pan, then add in 1 tablespoon of oil.
Reduce heat to medium, then mix in the red onion and carrot.
Cook stirring occasionally until the carrots start to soften ~4 minutes.
Add red pepper and zucchini to the pan and cook for an additional 2 minutes.
Mix in the garlic and cook for 1 minute.
Add the chicken back to the pan with 2 tablespoon of sauce. Stir to combine, then mix in the wild rice.
Add the rest of the sauce to the pan, mix to combine, then taste the dish and adjust salt and pepper.
Garnish the wild rice with green onion or chives if desired.