• Wash and dry produce. • Trim green beans if necessary; cut into 2-inch pieces. • Open package of chicken* and drain off any excess liquid. • In a medium bowl, combine chicken, cornstarch, a pinch of salt, and pepper. Stir until chicken is thoroughly coated.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add green beans and coated chicken. Cook, stirring occasionally, until green beans are tender and chicken is browned and cooked through, 4-6 minutes. • Add 1⁄4 cup water (1⁄2 cup for 4 servings), sweet soy glaze, and chili sauce to pan. Cook, stirring constantly, until sauce has thickened, 1-2 minutes.

• Massage rice in package to break up grains. Transfer rice to a second medium microwave- safe bowl. Add 3 TBSP water (6 TBSP for 4 servings); cover tightly with plastic wrap. Microwave until warmed through, 90 seconds (microwave times may vary). Stir in 1⁄2 TBSP butter (1 TBSP for 4) until melted. • Divide rice and stir-fry between shallow bowls in separate sections. Top with cashews. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***