Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

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.

While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until golden brown and tender, 12-15 minutes.

Meanwhile, trim and thinly slice scallions, separating whites from greens.

In a small bowl, combine ginger paste, sweet soy glaze, honey, 2 TBSP water (3 TBSP for 4 servings), and Sriracha to taste.

Open package of chicken* and drain off any excess liquid; season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.

Once chicken is browned, add scallion whites to pan. Cook until fragrant, 1 minute.

Pour in soy honey sauce. Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes. Turn off heat.

Fluff rice with a fork and season with salt and pepper. TIP: For extra flavor, stir in 1 TBSP butter; 2 TBSP for 4 servings.

Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.