Teriyaki Chicken Casserole

Steps

1. 1

   Preheat oven to 350°F 177 °C · 350 °F · Gas 4 · Medium heat and spray a 9x13-inch baking dish.

2. 2

   In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic; cover and bring to a boil over medium heat. Remove lid and cook for 1 minute after boiling.

3. 3

   In a separate dish, whisk cornstarch and 2 tablespoons water until smooth. When the sauce boils, add the cornstarch slurry and cook until thickened; remove from heat.

4. 4

   Place the chicken breasts in the prepared pan. Pour 1 cup of the sauce over the chicken. Bake at 350°F 177 °C · 350 °F · Gas 4 · Medium heat for 35 minutes or until cooked through. Remove from oven and shred the chicken with two forks.

5. 5

   Steam or cook the vegetables according to package directions.

6. 6

   Add the cooked vegetables and brown rice to the casserole with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over servings. Toss gently to combine. Return to oven and cook 15 minutes.

7. 7

   Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce and enjoy.