Adjust rack to middle position and preheat oven to 425 degrees. 

In oven-ready tray, combine soy sauce, orange sauce, garlic powder, and half the sesame oil. (For 4 servings, evenly divide ingredients between two trays, using all the sesame oil.) 

Pat chicken* dry with paper towels. Season all over with salt and pepper.

Transfer chicken to tray with sauce and turn to evenly coat (divide chicken between two trays for 4 servings). Top with edamame and peanuts. 

Cover tray tightly with foil. Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through and edamame are tender, 20-25 minutes. (For 4, bake two trays side by side on middle rack.)

When chicken has 5 minutes left, open package of rice and place in a medium microwave-safe bowl (break up rice using your hands). Add 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until rice is warmed through, 1½-2 minutes. TIP: Microwave times may vary.

Carefully remove plastic wrap (watch out for steam!) and stir in 1 TBSP butter (2 TBSP for 4).

Once chicken is done, carefully remove foil from oven-ready tray (watch out for steam!). 

Divide rice between plates. Top with chicken, edamame, and peanuts. Drizzle with any remaining sauce from tray and as much Sriracha as you like. Serve.