Teriyaki Chicken

While rice cooks, adjust rack to top position and heat broiler to high. Zest and quarter lime. Trim and slice zucchini into ½-inch-thick rounds. Peel and finely chop garlic. Thinly slice chili.

In a small bowl, combine soy sauce, juice from half the lime, 1 TBSP sugar (2 TBSP for 4 servings), and 2 TBSP water (¼ cup for 4). Stir to dissolve sugar; set aside. Pat chicken dry with paper towels and season all over 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, 5-6 minutes per side. Turn off heat and transfer to a plate. Meanwhile, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Broil on top rack until browned and tender, 5-7 minutes. (Watch carefully to avoid burning. The broiler is a powerful tool!)

Heat pan used for chicken over medium heat. Add garlic and remaining ginger. (If pan is dry, add a drizzle of oil.) Cook, stirring, until fragrant, 30 seconds. Stir in soy sauce mixture and cook until thickened, 1-2 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Return chicken to pan and turn to coat in glaze.