Teriyaki Chicken Casserole

Ingredients

• ¾ cup soy sauce
• ½ cup water
• ¼ cup brown sugar
• ½ tsp ground ginger
• ½ tsp minced garlic
• 4 Tbsp cornstarch
• 2 chicken breasts
• 12 oz stir-fry vegetables
• 3 cup brown rice
• 1 non-stick spray (optional)

Steps

1. Preheat oven to 350° F (175°C). Lightly spray a 9x13-inch baking pan with non-stick spray.
2. In a saucepan, combine soy sauce, 1/2 cup water, brown sugar, ginger, and garlic. Bring to a boil over medium heat, then cook for one minute.
3. In a separate small dish, whisk cornstarch with 2 tablespoons of water until smooth. Stir this mixture into the boiling sauce and cook until thickened. Remove from heat.
4. Place chicken breasts in the prepared baking pan. Pour 1 cup of the teriyaki sauce over the chicken. Bake for 35 minutes, or until chicken is cooked through. Shred chicken in the pan using two forks.
5. Meanwhile, cook the brown rice and steam or cook the stir-fry vegetables according to package directions.
6. Add the cooked vegetables and rice to the casserole dish with the shredded chicken. Add most of the remaining sauce, reserving a small amount for serving. Gently toss to combine.
7. Return the casserole to the oven and bake for another 15 minutes. Remove from oven and let stand for 5 minutes before serving. Drizzle with reserved sauce.