• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Halve, peel, and thinly slice onion. • In a medium pot, combine rice, 21⁄4 cups water (4 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Toss broccoli and onion on a baking sheet with a large drizzle of oil, salt, and pepper; spread out in a single layer. Roast on top rack until browned and tender, 15-20 minutes. (For 8 servings, use two baking sheets and roast on top and middle racks.)

• In a medium bowl, whisk together soy sauce, mushroom stock concentrate, veggie stock concentrate, hoisin sauce, garlic powder, cornstarch, 1⁄2 cup water, and 1⁄2 tsp sugar until smooth (use 1 cup water and 1 tsp sugar for 8 servings).

• Open package of chicken* and drain off any excess liquid. • Heat sesame oil and a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes (6-8 minutes for 8 servings).

• Carefully add sauce to pan with chicken; stir to coat. Cook, stirring frequently, until sauce has thickened, 1-2 minutes. Remove from heat.

• Carefully transfer broccoli and onion to pan with saucy chicken. Add bok choy and napa cabbage and 2 TBSP butter (4 TBSP for 8 servings). Stir until butter has melted and everything is coated in sauce. TIP: Depending on the size of your pan, you may need to toss everything together in a large bowl for 8 servings.

• Fluff rice with a fork; season with salt. • Transfer rice to a large serving bowl. Transfer chicken and broccoli to a separate large serving bowl and garnish with sesame seeds. Serve family style. Chicken is fully cooked when internal temperature reaches 165°.