• Wash and dry all produce. • Zest and quarter lime. • In a large bowl, whisk together tempura mix, 1/3 cup cold water (2/3 cup for 4 servings), and 1/2 tsp salt (1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

• In a small pot, combine rice, 3/4 cup water (11/4 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.

• While rice cooks, in a small bowl, combine sweet soy glaze, a squeeze of lime juice, and sriracha to taste. • Place green beans in a medium microwave-safe bowl with a splash of water and a pinch of salt. Cover bowl with plastic wrap; set aside.

• Pat chicken* dry with paper towels, then cut each cutlet lengthwise into three strips (like chicken fingers). • Add to bowl with tempura batter; stir until strips are evenly coated. • Line a plate with paper towels.

• Heat a 1/4-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. • Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated chicken in a single layer. Cook until golden brown and cooked through, 4-7 minutes on the first side and 4-5 minutes on the second side. TIP: To check for doneness, cut one strip in half. • Using tongs or a slotted spoon, transfer to paper-towel-lined plate. Immediately season with salt and pepper.

• Microwave green beans until tender, 1-2 minutes. Carefully remove plastic wrap, drain well, and toss with 1 TBSP butter. Season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like. Season with salt and pepper. • Divide rice, green beans, and chicken strips between plates. Drizzle with any remaining sriracha to taste. Serve with sauce for dipping and remaining lime wedges on the side.