Sesame Lime Chicken

Heat a drizzle oil in a small pot over medium-high heat. Add half the lime zest and cook, stirring, until fragrant, 1-2 minutes. Add rice, 1¾ cups water, and a big pinch of salt. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

Meanwhile, place soy sauce, cornstarch, sesame oil, half the garlic, juice from two lime quarters, and 1 TBSP sugar in a small bowl. Whisk until smooth. Pat chicken dry with a paper towel and season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken. Cook until browned, 4-6 minutes per side. Pour sauce into pan and bring to a simmer. Cook until chicken is done and sauce thickens, about 2 minutes, spooning sauce over chicken the whole time. Remove from heat. Stir in a squeeze of lime juice. Season with salt and pepper. Transfer chicken and sauce to a shallow dish.

Rinse or wipe pan clean. Heat a drizzle of oil in same pan over medium-high heat. Add green beans and cook, tossing, until almost tender, 2-3 minutes. Toss in peanuts, half the sriracha, all of the remaining garlic, and 1 TBSP butter. Cook, tossing, until peanuts are lightly toasted, 1-3 minutes. Remove from heat and stir in a squeeze of lime juice. Season with salt and pepper. TIP: Add remaining sriracha for extra heat.