• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest lime until you have 1 tsp; quarter lime.

• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30-60 seconds. • Add rice and stir to coat. Stir in 11/4 cups water (21/4 cups for 4 servings) and a big 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 drizzle of olive oil; season with salt and pepper. • Roast on top rack until tender and lightly browned, 12-15 minutes. • Carefully toss with half the sriracha (save the rest for serving) and as many sesame seeds as you like.

• Meanwhile, pat chicken* dry with paper towels. Season lightly with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate.

• Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add scallion whites and remaining ginger; cook, stirring occasionally, until slightly softened, 1-2 minutes. • Stir in miso sauce concentrate, honey, 1/4 cup water (1/3 cup for 4 servings), and a squeeze of lime juice. Simmer until sauce is reduced by half, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.

• Fluff rice with a fork; stir in lime zest and season with salt. • Divide rice, chicken, and green beans between plates. Top chicken with sauce and scallion greens. Drizzle with remaining sriracha if desired. Serve with remaining lime wedges on the side.