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

Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

In a small bowl, combine soy sauce, garlic powder, chili sauce, and half the sesame oil (all for 4 servings). Set aside until ready to use in Step 5.

Massage rice in package to separate grains; partially open package. Microwave until heated through, 1½–2 minutes. Transfer to a medium bowl.

Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15–20 minutes.

Meanwhile, pat chicken* dry with paper towels; dice into ½-inch pieces. Place in a second medium bowl and season with salt and pepper. 

In a large bowl, whisk together tempura batter mix and ⅓ cup cold water (⅔ cup for 4 servings) until smooth. TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Add chicken to bowl with batter; stir until evenly coated.

Transfer to a paper-towel-lined plate.

Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add scallion whites and cabbage and carrot mix; cook until softened, 2 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add rice; press into an even layer with a spatula or the back of a spoon. Cook, undisturbed, until crispy, 2–3 minutes. Turn off heat; stir in cabbage and carrots. Stir in soy-chili sauce until combined. Season with salt and pepper. Divide fried rice between serving plates. Wipe out pan.

Add General Tso’s sauce and 2 TBSP water (4 TBSP for 4 servings) to pan used for fried rice. Cook over medium heat, stirring, until sauce becomes bubbly and has thickened slightly, 1–2 minutes.

Add chicken to pan and turn to coat. Remove from heat.

Toss broccoli with garlic-ginger scallion paste.

Divide chicken and broccoli between plates with rice. Garnish with scallion greens and serve.