In a heat-safe mixing bowl, combine cornstarch, 1/4 cup water, orange sauce (use less if spice-averse), and yuzu dipping sauce. Kids not a fan of extra heat? Feel free to skip/reduce the orange sauce.

Pat chicken dry. Season all over with 1/2 tsp. salt and 1/4 tsp.pepper.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

Add cornstarch mixture and stir to combine. Bring to a simmer. Wipe bowl clean and reserve.

Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner. Transfer chicken to reserved bowl and set aside.

While chicken cooks, continue recipe.

Coarsely crush cashews.

Trim green beans, if necessary and halve.

Trim and thinly slice green onions, keeping white and green portions separate.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add green beans, carrots, 1/4 cup water, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Cover and cook until water is almost completely evaporated, 6-8 minutes.

Uncover and add white portions of green onions and stir occasionally until green beans are tender, 3-4 minutes.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

Remove from burner. Transfer vegetables to heat-safe mixing bowl with chicken and stir to combine.

While vegetables cook, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with chicken-vegetable mixture. Garnish with cashews and green portions of green onions. Bon appétit!