Wash and dry all produce. Preheat oven to 425 degrees. Bring 11/4 cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 1 TBSP. Mince garlic. Thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from the heat and keep covered.

Toss green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they've finished roasting, toss green beans with 1 tsp sesame oil, 1 tsp sesame seeds, and a squeeze of lime (we sent more oil and seeds).

Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan in a single layer and cook until browned but not cooked through, 2-4 minutes per side. Remove from pan and set aside.

Heat a large drizzle of oil in same pan over medium-high heat. Whisk soy sauce, 2 TBSP sugar, 1 TBSP Colavita white wine vinegar, and 1/2 tsp cornstarch in a small bowl (we sent more vinegar and cornstarch). Add scallion whites, garlic, and ginger to pan. Cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.

Return chicken to pan, toss to coat, and cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice and fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any remaining sauce. Garnish to taste with scallion greens and remaining sesame seeds (you may not use all). Serve with lime wedges.