a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Put the soy sauce into a medium bowl.

c) Add the chicken thighs to the bowl and coat evenly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Lay the chicken thighs on a large baking tray, drizzle with oil and spoon over any remaining soy from the bowl.

b) Sprinkle the sesame seeds over the chicken.

c) When the oven is hot, roast on the middle shelf until browned and cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

a) Meanwhile, pour the boiling water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Trim the pak choi, then thinly slice widthways. 

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the sliced mushrooms and fry for 2 mins.

a) Add the coleslaw mix and pak choi to the mushrooms, with a drizzle more oil if needed.

b) Stir-fry until the veg has softened, 3-4 mins.

c) Stir in the garlic and bulgogi sauce, then bring to the boil and simmer for 1 min.

d) Remove from the heat.

a) Once the chicken is cooked, slice thinly and add to the pan with the veg, along with any soy glaze from the tray. Toss to combine.

b) Fluff up the rice with a fork and spoon into your bowls.

c) Top with the bulgogi veg and sesame soy baked chicken.

Enjoy!