1. Wash and dry all produce; Bring 3/4 cup water and a pinch of salt to a boil. Zest lime until you have 1/2 tsp zest, then cut in half. Cut lime into wedges. Mince garlic. Trim and thinly slice scallions, separating whites from greens.
2. Toss broccoli with a drizzle of vegetable oil and a pinch of salt and pepper on a baking sheet. Roast until brown and tender, 15-20 minutes. Once water is boiling, add rice to pot. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
3. In a bowl, combine chicken, half the garlic, lime zest, 1 TBSP soy sauce, 2 TSP sugar and large drizzle of vegetable oil. Season with salt and pepper.
4. Heat a drizzle of oil in a pan over low heat. Add scallion whites and remaining garlic. Cook, stirring until fragrant, about 1 minute. Stir in peanut butter, 2 TSP sugar and 1 TSP soy sauce. Slowly pour in 1/4 cup water, stirring to combine. Turn off heat, then stir in a squeeze of lime juice. Season with salt and pepper. Transfer to small bowl.
5. Heat a drizzle of oil in pan over medium heat. Add chicken and cook, stirring occasionally until brown and cooked through, 5-6 minutes. TIP: Cook chicken in batches to avoid overcrowding
6. Divide rice between plates, then top with broccoli and chicken. Drizzle as much peanut sauce as you like. Garnish with scallion greens. Serve with lime wedges and any remaining sauce on the side.
ABOVE INSTRUCTIONS ARE FOR SERVING OF 4 - ADJUST QUANTITIES ACCORDINGLY.