Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring 3/4 cup water and a pinch of salt to a boil in a small pot. Zest lime until you have 1/2 tsp zest, then cut in half. Cut one half into wedges. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate.

Toss broccoli with a drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast in oven until crisp, 15-20 minutes. Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

In a medium bowl, toss together chicken, half the garlic, lime zest, 1 TBSP soy sauce (we’ll use more later), 2 tsp sugar, and a large drizzle of oil. Season with salt and pepper.

Heat a drizzle of oil in a large pan over low heat. Add scallion whites and remaining garlic. Cook, tossing, until fragrant, about 1 minute. Stir in peanut butter, 2 tsp sugar, and 1 tsp soy sauce (you’ll have a little soy sauce left over). Slowly pour in 1/4 cup water, stirring to combine. Remove pan from heat, then stir in a squeeze of lime. Season with salt and pepper.

Transfer peanut sauce to a small bowl, then rinse and dry pan. Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned on surface and no longer pink in center, 5-6 minutes. TIP: Cook chicken in batches to avoid overcrowding and for the best texture and flavor.

Divide rice between plates, then top with broccoli and chicken. Drizzle with peanut sauce. Garnish with scallion greens. Serve with lime wedges for squeezing over and any remaining peanut sauce on the side for dipping.