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

Trim green beans if necessary. Trim and thinly slice scallions.

Open package of chicken* and drain off any excess liquid.

Place chicken, soy sauce, and garlic-ginger scallion paste in a medium bowl; stir to combine. Set aside to marinate.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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, toss green beans on a baking sheet with a large drizzle of oil and Szechuan paste until evenly coated. Roast on top rack until browned and tender, 10-12 minutes.

Meanwhile, in a small bowl, combine cornstarch and 2 TBSP water (4 TBSP for 4 servings).

In a second medium bowl, combine scallions, cream cheese, and stock concentrate.

On a clean work surface, working one at a time, add about 2 tsp scallion filling to the center of each wonton wrapper. (You should have enough filling for 16-18 wrappers; 32-36 for 4 servings. Save any unfilled wrappers for another use.) 

Using your fingers, brush a thin layer of cornstarch mixture around the edges. Fold each wonton into a triangle, meeting the top and bottom corners to each other and pressing firmly around the filling to remove any air and seal. TIP: Cover filled wontons and remaining wrappers with damp paper towels as you work to keep them from drying out.

Wash and dry bowl used for filling.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot, carefully add scallion rangoons in an even layer. (TIP: To check if oil is hot enough, tear off a small piece from an unfilled wonton wrapper; carefully drop it into the pan. If the oil sizzles, it’s ready.) Fry rangoons, turning as they brown, until crispy, 2-3 minutes. (Work in batches; don’t crowd the pan! If oil gets too hot, lower heat.)

Transfer to a paper-towel-lined plate. Reserve pan with oil.

Meanwhile, in bowl used for rangoon filling, combine tempura batter mix and ½ tsp salt (1 tsp for 4 servings). Using a slotted spoon, transfer chicken to bowl with seasoned batter mix; toss to coat. TIP: Drain as much marinade as possible from the chicken before adding to bowl or coating will clump together.

Heat reserved pan with oil over medium-high heat. Working in batches, add coated chicken; cook, turning occasionally, until golden brown and cooked through, 4-6 minutes. TIP: Add another drizzle of oil if pan seems dry. Lower heat if browning too quickly.

Transfer to a paper-towel-lined plate. Season with a pinch of salt.

In a large bowl, combine orange sauce, sesame seeds, and half the sesame oil (all for 4 servings). Add chicken; toss until coated.

Fluff rice with a fork.

Divide orange chicken, green beans, and rice between plates. Serve with scallion rangoon and chili sauce for dipping.