• Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Trim and dice cucumber into ¼-inch pieces.

• Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and season with salt and pepper. Cook, stirring occasionally, until lightly charred, 4-5 minutes. • Add ½ cup water (1 cup for 4 servings) and cook until broccoli is tender and water has evaporated, 2-3 minutes more. • Turn off heat; transfer to a medium bowl. Wipe out pan.

• Pat chicken* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a plate. Tent with foil to keep warm. Wipe out pan.

• Combine ¼ cup water, miso sauce concentrate, half the garlic powder, and a pinch of salt in pan used for chicken over medium heat (use ⅓ cup water and all the garlic powder for 4 servings). Bring to a simmer and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat; stir in 1 TBSP butter and ¼ tsp sugar until combined (2 TBSP butter and ½ tsp sugar and for 4).

• In a large bowl, combine vinegar, half the sesame oil (all for 4 servings), and a pinch of salt. Add broccoli, coleslaw mix, scallion whites, cucumber, and half the sesame seeds. Toss until coated.

• Divide chicken and charred broccoli salad between plates. Spoon miso pan sauce over chicken. Sprinkle with scallion greens and remaining sesame seeds. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***