• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

• Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds. • Stir in rice and 3/4 cup water (11/2 cups for 4); bring to a boil. Once boiling, 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, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes. • Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

• Pat chicken* dry with paper towels; season with a large pinch of salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and 1/3 cup water (all the cornstarch and 2/3 cup water for 4 servings). • Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).

• Fluff rice with a fork; gently stir in veggies and 1/4 tsp sesame oil (1/2 tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired. • Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.