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

• Pat chicken* dry with paper towels; season 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. • Reduce heat under pan to low; stir in sweet soy glaze and 2 TBSP water (4 TBSP for 4 servings). Cook, turning chicken occasionally, until sauce has slightly thickened and chicken is evenly coated, 1-2 minutes.

• While chicken cooks, in a medium microwave-safe bowl, combine broccoli, scallion whites, garlic powder, and 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1 1⁄2-3 minutes. Drain. (No microwave? No problem! Boil broccoli in a pot of salted water until tender, 2-4 minutes. Drain.) • Toss broccoli with as many chili flakes as you like. Season with salt. • Massage rice in package to separate grains; partially open package. Microwave for 90 seconds. Carefully open package; stir in cashews, 1 TBSP butter, juice from one lime wedge, and a pinch of salt (2 TBSP butter and juice from two wedges for 4).

• In a small bowl, combine mayonnaise, chili sauce, and juice from one lime wedge (juice from two wedges for 4 servings). • Divide rice between bowls and top with saucy chicken and broccoli in separate sections. Drizzle everything with spicy mayo. Top with scallion greens and crispy fried onions. Serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***