• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and finely mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest lime until you have 1 tsp. Quarter lime.

• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, 1 1⁄4 cups water (2 cups for 4 servings), and a big 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, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until tender and lightly browned, 12-15 minutes. • Once green beans are done, remove from oven and toss with half the Sriracha (you’ll use the rest later) and as many sesame seeds as you like.

• Pat chicken* dry with paper towels. Season lightly with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. Wipe out pan.

• Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add scallion whites and remaining ginger; cook, stirring occasionally, until slightly softened, 1-2 minutes. • Add stock concentrates, honey, 1⁄4 cup water (1⁄2 cup for 4 servings), and juice from one lime wedge (two wedges for 4). Simmer until sauce is reduced by half, stirring occasionally, 1-3 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.

• Fluff rice with a fork; stir in lime zest and season with salt. • Divide rice, chicken, and green beans between plates. Spoon sauce over chicken and garnish with scallion greens. Serve with remaining lime wedges and remaining Sriracha on the side. Salmon is fully cooked when internal temperature reaches 145°.