Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

 Trim stem ends off green beans if necessary; halve widthwise.

Open package of chicken* and drain off any excess liquid.

In oven-ready tray, combine chicken, green beans, a drizzle of oil, a pinch of salt, and pepper (for 4 servings, divide everything between two trays, using a drizzle of oil and a pinch of salt for each tray).

Bake, uncovered, on top rack (be sure your oven has preheated!) until green beans are tender and chicken is cooked through, 12-16 minutes (for 4, bake two trays side by side on top rack).

When chicken and green beans have 3 minutes left, place rice in a medium microwave-safe, bowl. Add 3 TBSP water (6 TBSP for 4 servings), cover tightly with plastic wrap, and microwave until warmed through, 1½-2 minutes (microwave times may vary).

Stir in 1 TBSP butter (2 TBSP for 4) until melted. 

Once chicken is done, remove tray from oven. Carefully pour stir-fry sauce over chicken and green beans; stir to combine. Crush peanuts in their bag.

Divide rice and chicken and green beans between shallow bowls in separate sections. Sprinkle chicken and green beans with peanuts and drizzle with as much Sriracha as you like. Serve.