1. Preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with foil. Mix the soy sauce, lime juice, garlic, ginger, honey and 2 tbsp oil in a large bowl, then add the chicken. Cover and marinate for up to 24 hrs in the fridge if you have time, or use immediately.
2. Arrange the sliced spring onions on the prepared tray and top with the chicken in a single layer. Pour over the marinade and cover with foil. Bake for 30 mins, then uncover and cook for another 20 mins until cooked through, golden and tender.
3. Meanwhile, cook the rice to pack instructions. Cook the broccoli in a pan of boiling water for 5 mins, adding the peas for the final 3 mins. Drain and set aside.
4. Add the remaining oil to the empty pan, cook the chopped spring onions for 1 min, then add the broccoli, peas and rice; fry for 2 mins. Add 5 tbsp of the chicken cooking juices and divide between 4 plates.
5. Slice half the chicken thighs (reserve the rest and the remaining juices for the noodle salad, right) and divide between the plates, along with the sesame seeds and fresh coriander, if using. Drizzle with around 4 tbsp more of the cooking juices to serve.
Clever swap tip: Swap the soy sauce for tamari to make it gluten-free.
Low energy tip: Cook the chicken in batches in a single layer in an air-fryer for 15-20 mins at 200°C. Cook the marinade in a pan over a medium heat to reduce by about half.
See more Chicken recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.