• In a small pot, combine rice, 3/4 cup water (11/2 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 use in Step 5.

• While rice cooks, wash and dry produce. • Zest and quarter lime. Trim and remove strings from snap peas if needed. Trim scallions; cut whites into 1/2-inch-thick pieces and thinly slice greens.

• In a small bowl, combine sour cream, 1/2 tsp chili sauce, juice from one lime wedge, and a pinch of salt (for 4 servings, use 1 tsp chili sauce and juice from two lime wedges). • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Meanwhile, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3-4 minutes. • Add snap peas and scallion whites to pan and cook, stirring occasionally, until snap peas are tender and chicken is cooked through, 2-3 minutes more. • Remove pan from heat. Add hoisin sauce, remaining chili sauce, and 2 TBSP water (4 TBSP for 4 servings); stir until everything is thoroughly coated.

• Fluff rice with a fork; stir in half the scallion greens and as much lime zest as you like.

• Divide rice between bowls and top with stir-fry. Drizzle with creamy chili sauce and sprinkle with remaining scallion greens. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.