Bring a small pot with rice and 1 cup water to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.
Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans and cut into 1" pieces.
Trim and cut white portions of green onion into 1" lengths. Thinly slice green portions.
Crush almonds into coarse pieces.
Pat chicken thighs dry, and on a sperate cutting board, cut into 1" pieces. Season with a pinch of salt and pepper.
Sear the Chicken
Place a medium non-stick pan over medium-high and add 2 tsp. olive oil. Add chicken pieces to hot pan and cook undisturbed, 3-4 minutes.
Stir and cook until browned, 1-2 minutes.
Transfer to a plate. Chicken will finish cooking in a later step.
Reserve pan; no need to clean.
Cook the Green Beans
Return pan used to sear chicken to medium-high heat and add 1 tsp. olive oil.
Add white portions of green onions, green beans, and a pinch of salt to hot pan. Cook until lightly charred, 3-4 minutes.
Transfer to plate.
Reserve pan; no need to wipe clean.
Cook the Sauce
Return pan used to cook green beans to medium-high heat.
Add teriyaki, Sriracha (to taste), rice vinegar, brown sugar, and 2 Tbsp. water to hot pan. Bring to a boil.
Add chicken and any accumulated juice and green beans and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Plate dish as pictured on front of card, garnishing with almonds and green portions of green onions. Bon appétit!