Wasabi Soy Chicken

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4), and a 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, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

• Meanwhile, in a small bowl, combine scallion whites, juice from half the lime, and a pinch of salt. Set aside to pickle. • In a separate small bowl, combine sweet soy glaze, remaining ginger, ¼ tsp wasabi (½ tsp for 4 servings), and a squeeze of lime juice. Taste and add more wasabi if you like.

• 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, 3-5 minutes per side. • Add sweet soy mixture and simmer until thickened, turning chicken to coat, 1-2 minutes. Remove pan from heat. TIP: If sauce begins to thicken too quickly, reduce heat to medium.