• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a 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.

• Meanwhile, wash and dry produce. • Peel and grate ginger. Peel and mince or grate garlic.

• Pat chicken* dry with paper towels. In a medium bowl, combine chicken and flour; season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer (be careful—the oil may splatter); cook, undisturbed, until browned, 2-3 minutes per side (chicken will finish cooking in the next step). (For 4 servings, you may need to work in batches.)

• While chicken cooks, in a small bowl, whisk together ginger, garlic, jam, Dijon, and 1/4 cup water (1/3 cup for 4 servings). Season with salt and pepper to taste. • Once chicken is browned, stir in jam mixture and edamame. Cook, stirring occasionally, until chicken is cooked through and sauce has slightly thickened, 2-4 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until chicken is coated and glossy.

• Roughly chop peanuts. • Fluff rice with a fork; stir in peanuts and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.

• Divide peanut rice between bowls. Top with chicken and edamame and serve. TIP: Finish with your favorite hot sauce for an extra kick! Chicken is fully cooked when internal temperature reaches 165°.