Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Drain and transfer to a small saucepan. Add 1¼ cups water and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes.

Prep ingredients: Peel and finely chop 1½ teaspoons garlic. Finely grate 1 teaspoon of ginger. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from green beans. Coarsely chop peanuts.

Prep sauce: In a measuring cup, stir to combine ½ cup water, tamari, 2 tablespoons each vinegar and sugar, and ½ teaspoon of the chili garlic sauce.

Cook green beans: Heat 1 tablespoon oil in a medium skillet over medium-high. Add green beans, and season with salt and pepper. Add 1 tablespoon water, cover and cook until tender and browned in spots, 2–3 minutes. Transfer to a plate and cover to keep warm. Add ¼ cup flour to a shallow bowl or plate and season with salt and pepper.

Brown chicken: Pat chicken dry. Using a meat mallet or heavy skillet, pound to an even ¼-inch thickness, if necessary. Coat chicken in seasoned flour, tapping off excess. Heat 1½ tablespoons oil in same skillet over medium-high. Cook chicken until browned and cooked through, 2–3 minutes per side. Transfer to plate with green beans; cover to keep warm. Let skillet cool for 5 minutes.

Make sauce & serve: Heat 2 tablespoons butter in same skillet over medium. Add garlic, ginger, and scallion whites and light greens; cook, stirring, until fragrant, 30 seconds. Add sauce. Bring to a boil; cook until sauce reduces to ½ cup, 5–7 minutes. Serve chicken with sauce on top, garnished with scallion dark greens and peanuts, with green beans and rice alongside.