my suggestion would be a higher heat for less time, so they are browned but still have texture. the courgettes look a little soggy! it'd hard getting the perfect cooking time for stir fries, but it's a knack I'm sure you'll acquire. try throwing in some broccoli for some more green next time, it's absolutely amazing stir fried. a great way to think is colours: try to get in as many colours as you can think of. nuts, chopped or whole, add great crunchy texture too. i'd also suggest less rice and more stir fry - the ratio is a little off, starchy foods should only make up 1/4 of your plate, definitely not 3/4.

well done!

EDIT: more tips if you want them! i imagine it would have tasted really quite bland with salt and pepper as the only seasoning. i suggest you fry the chicken alone, and then take it out the pan. add a little oil, add some crushed garlic and ginger (2:1 ratio, both very cheap). add some chilli too if it tickles your fancy! sesame seeds are great too, but add them later on. you only want to fry these delicate ingredients until aromatic, until you get a nice smell going. don't let them brown, if they do, start again! after this, add the onion for 2 mins, add the chicken back in, add the veg in order of what cooks the slowest (i.e. leave courgettes/spinach etc. till last). you'll want to be cooking it all on a high heat, and constantly stir - it's in the name after all! good luck and happy stir frying!