Sweet Soy Honey Turkey

• While rice cooks, trim green beans if necessary. Toss 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 soy glaze, honey, 2 TBSP water (3 TBSP for 4 servings), and Sriracha to taste.

• Open package of chicken* and drain off any excess liquid. • Heat a large 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, 3-5 minutes.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp or turkey* for chicken.

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