• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 3/4 cup water (11/2 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. Place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings). Cover bowl tightly with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover (watch out for steam!) and set aside. (Save jasmine rice for another use.)

• While rice cooks, trim green beans if necessary. • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 12-15 minutes.

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. • In a small bowl, combine hoisin, honey, 2 TBSP water (3 TBSP for 4 servings), and Sriracha to taste.

• Pat chicken* dry with paper towels and season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3-5 minutes (it’ll finish cooking in the next step).

• Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute. • Pour in sauce; cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes more. Turn off heat.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; season with salt and pepper. • Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.