• Wash and dry produce. • Trim green beans if necessary. Cut broccoli into bite-size pieces if necessary. Halve oranges. Trim and thinly slice scallions, separating whites from greens. • Place green beans and 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; cover with plastic wrap and microwave until tender, 2-3 minutes (continue to microwave in 30-second intervals if needed). Season with salt and pepper; toss to combine.

• Open package of chicken* and drain off any excess liquid. • Add a large drizzle of oil to a hot large pan. Add chicken, broccoli, salt and pepper; cook, stirring occasionally, until chicken is cooked through and broccoli is tender, 5-7 minutes.

• Meanwhile, in a small bowl, whisk jam, chili sauce, half the soy sauce, half the cornstarch, 1 tsp vinegar, and juice from orange halves (all the soy sauce, all the cornstarch, and 2 tsp vinegar for 4). (Be sure to measure the vinegar—we sent more!) • To pan with chicken and broccoli, add orange-soy mixture and scallion whites; cook, stirring, until sauce has thickened and everything is coated, 1-2 minutes. Taste and season with salt and pepper if desired.

• While sauce cooks, massage rice in package; snip to partially open. Microwave until tender, 90 seconds. Fluff and season with salt and pepper. • Top rice with chicken and broccoli and green beans (draining first). Sprinkle with scallion greens and sesame seeds. Serve. Chicken is fully cooked when internal temperature reaches 165°.