Thaw completely in fridge, use within 72 hours. Preheat oven to 350 °. Remove all items from pan. Lightly spray the provided pan with cooking spray. Place vegetables in the provided pan and bake (uncovered) for 15 minutes. While the vegetables are in the oven, line a cookie sheet with foil and spray foil with cooking spray. Evenly spread out the chicken stix on the cookie sheet. Once the vegetables have cooked 15 minutes, remove from oven and stir. Put vegetables and chicken into oven. (in their separate pans) Cook vegetables and chicken for 10 minutes. While the chicken and vegetables are cooking prepare the rice. In a small saucepan, combine provided rice with 1 1/2 cups water. Bring to a boil, then reduce heat to a simmer, cover, and cook 10 minutes or until all water is absorbed and rice is tender. Remove from heat and fluff rice with a fork. Remove chicken and veggies from oven. Pour half of the sauce mixture onto the vegetables and toss to coat. Brush remaining sauce on chicken stix coating all sides of the chicken. Return chicken and vegetables to the oven for an additional 5-7 minutes until the chicken is fully cooked to an internal temperature of 165 ° Remove Chicken and vegetables from oven and serve with rice. Enjoy