1. Cook rice according to package instructions; cover to keep warm and set aside. Whisk dressing and soy sauce in a small bowl until combined and set aside.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Add 3 tablespoons dressing mixture to skillet and cook, stirring frequently, until chicken is glazy and coated, about 1 minute. Transfer chicken to a bowl and cover to keep warm.

3. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering. Add green beans, scallions, and ginger and cook 1 minute, stirring frequently. Stir in water, cover, and continue to cook until green beans are crisp-tender, 5 to 7 minutes.

4. Divide rice among four bowls and top evenly with chicken, green beans, radishes, and kale. Serve with remaining dressing mixture on the side.

Source: Hannaford fresh Magazine, January - February 2019