Wash and dry all produce. Preheat oven to 425 degrees. Peel ginger, then mince until you have 1 TBSP. Thinly slice scallions, keeping greens and white separate.

Heat a drizzle of oil in a medium pot over medium heat. Add minced ginger and scallion whites. Cook, tossing, until fragrant, 1-2 minutes. Add rice and toss to coat. Stir in 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered until rest of meal is ready.

Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and crisped, 10-12 minutes. Toss in a medium bowl with sesame oil and as much of the sesame seeds as you like.

Pat chicken dry with a paper towel. Season all over with salt and pepper, then brush with sour cream. Place panko in a shallow dish and season with salt and pepper. Press chicken into panko, coating all over and pressing to adhere.

Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until no longer pink in center and panko is golden brown, 3-4 minutes per side. Meanwhile, combine ketchup, 1 tsp mustard, 2 tsp soy sauce, 1 tsp sugar, and 1 tsp water in a small bowl (we sent more mustard and soy sauce).

Divide rice and green beans between plates. Slice chicken and arrange on top of rice. Drizzle sauce over chicken and rice. Sprinkle with scallion greens and serve. TIP: Serve any extra sauce on the side for dipping.