Wash and dry produce.

Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Trim and dice cucumber into ¼-inch pieces.

Heat a large drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. TIP: If green beans haven’t softened, stir in 1-2 TBSP water and cook a bit more.

Turn off heat; transfer to a medium bowl. Wipe out pan.

Pat chicken* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium.

Turn off heat; transfer to a cutting board. Tent with foil to keep warm. Wipe out pan.

Combine ¼ cup water, miso sauce concentrate, half the garlic powder, and a pinch of salt in pan used for chicken over medium heat (use ⅓ cup water and all the garlic powder for 4 servings). Bring to a simmer and cook, stirring, until slightly thickened, 1-2 minutes.

Remove from heat; stir in 1 TBSP butter and ¼ tsp sugar until combined (2 TBSP butter and ½ tsp sugar and for 4).

In a large bowl, combine vinegar, half the sesame oil (all for 4 servings), and a pinch of salt. Add green beans, coleslaw mix, scallion whites, cucumber, and half the sesame seeds. Toss until coated.

Slice chicken crosswise.

Divide chicken and green bean salad between plates. Spoon miso pan sauce over chicken. Sprinkle with scallion greens and remaining sesame seeds. Serve.