Step 1

Wash and dry all produce (except green beans). In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 2

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Thinly slice chili, removing seeds for less heat. In a small bowl, combine hoisin, sriracha, honey, and 2 TBSP water (3 TBSP for 4 servings).

Step 3

Pat chicken dry with paper towels and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Step 4

While chicken cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully remove green beans from bag and transfer to a large bowl; toss with 1 TBSP butter, salt, and pepper until evenly coated.

Step 5

Once chicken is cooked through, add scallion whites and ginger to pan. Cook until fragrant, 30-60 seconds, then pour in sauce. Cook until sauce has thickened and coats chicken, 2-3 minutes. Turn off heat.

Step 6

Fluff rice with a fork and season with salt and pepper. Divide rice, green beans, and chicken between plates. Garnish with scallion greens, sesame seeds, and chili to taste.