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Using frozen vegetables and taking just five minutes to prep, this baked Chinese chicken and
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rice one pot is budget as well as family friendly. To start, make the sauce by adding the soy sauce
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to a bowl, followed by rice wine or white wine vinegar, and then the honey or agave. Mix well
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and set aside. Add your soaked and washed rice to a large oven dish or shallow casserole pot
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Then add your chicken stock, garlic granules, toasted sesame oil, spring onion, and salt and
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pepper. Stir briefly and then level out the rice. Then add on a layer of the frozen vegetables
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level them out and then top with the boneless and skinless chicken thighs. Spoon the sauce
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evenly over the chicken thighs in turn. Cover with a large piece of foil and bake for 45 minutes
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Then uncover and return to the oven for a further 10 to 15 minutes until the chicken
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thighs are cooked through. Stir the vegetables through the rice before serving
