Pat chicken* dry with paper towels. Slice into thin strips; place in a large bowl. Season all over with Fry Seasoning, half the satay sauce (you’ll use the rest for serving), salt, and pepper. 

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and edamame; cook, stirring occasionally, until chicken is lightly browned and cooked through, 4-6 minutes. TIP: If chicken is browning too quickly, lower heat!

Transfer chicken and edamame to a plate. 

While chicken and edamame cook, wash and dry produce.

Trim and slice cucumber into ¼-inch-thick rounds. Trim scallions. Slice whites into ½-inch-thick batons; thinly slice greens. Roughly chop cilantro. Roughly chop peanuts.

In a small bowl, toss cucumber with scallion whites, cilantro, chili sauce, half the vinegar (all the vinegar for 4 servings), a drizzle of oil, a big pinch of sugar, a pinch of salt, and pepper. Toss to combine; taste and season with more salt and pepper if desired. 

Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.

Divide grain blend between bowls. Top with chicken and edamame. Serve with cucumber salad on the side. Drizzle remaining satay sauce over chicken. Garnish with scallion greens, peanuts, and sesame seeds. Serve.