Unique Teriyaki Chicken Casserole

Ingredients

• ¾ cup low-sodium soy sauce


• ½ cup water


• ¼ cup brown sugar


• ½ teaspoon ground ginger


• ½ teaspoon minced garlic


• 2 Tablespoons cornstarch + 2 Tablespoons water


• 2 small boneless skinless chicken breasts


• 1 (12 oz.) bag stir-fry vegetables (Can be found in the
  produce section)


• 3 cups cooked brown or white rice

Instructions

1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with
   non-stick spray.


2. Combine soy sauce, ½ cup water, brown sugar, ginger and
   garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove
   lid and cook for one minute once boiling.


3. Meanwhile, stir together the corn starch and 2 tablespoons
   of water in a separate dish until smooth. Once sauce is boiling, add mixture to
   the saucepan and stir to combine. Cook until the sauce starts to thicken then
   remove from heat.


4. Place the chicken breasts in the prepared pan. Pour one cup
   of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or
   until cooked through. Remove from oven and shred chicken in the dish using two
   forks.


5. *Meanwhile, steam or cook the vegetables according to
   package directions.


6. Add the cooked vegetables and cooked rice to the casserole
   dish with the chicken. Add most of the remaining sauce, reserving a bit to
   drizzle over the top when serving. Gently toss everything together in the
   casserole dish until combined. Return to oven and cook 15 minutes. Remove from
   oven and let stand 5 minutes before serving. Drizzle each serving with
   remaining sauce. Enjoy!

Base Recipe adapted from this SITE