Heat the water with the orange zest to boiling. Add the rice, return to a boil, then stir. Cover the pot and reduce the heat to simmer. Cook the rice until tender, about 18 minutes. Fluff with a fork.
For the stir fry, heat a large nonstick skillet over high heat. Add the chicken, garlic and onion and stir fry for 3 minutes. Add the remaining veggies and stir fry for 5 minutes more.
Heat all the ingredients for the sauce together in a small pot over low heat, stirring the sauce until all the ingredients are combined.
Transfer the stir fry to a large platter and pour the sauce evenly over the chicken and vegetables. Sprinkle the platter with the chopped nuts, cilantro and basil. Serve the jasmine rice in a separate dish using an ice cream scoop to serve the rice – it makes perfect, pretty, round portions of rice on the dinner plates.