• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the minced ginger; cook, stirring, until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to 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 green beans on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 10-12 minutes.

• While green beans roast, pat chicken* dry with paper towels. 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. • Turn off heat; transfer to a plate. Remove pan from heat to cool slightly.

• Return pan used for chicken to medium heat. Add a drizzle of oil, garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds. • Add ¼ cup water (1⁄3 cup for 4 servings), jam, and ponzu. Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 3-4 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4).

• Fluff rice with a fork. Season with salt to taste. • Slice chicken crosswise. • Divide rice, chicken, and green beans between plates. Drizzle chicken with sauce and serve.