Teriyaki Chicken Casserole

Directions

• Preheat oven to 350 F and spray a 9x13-inch baking pan with non-stick spray.
• Combine soy sauce, 0.5 cup water, brown sugar, ginger and garlic in a small saucepan and cover; bring to a boil over medium heat.
• Stir cornstarch with 2 tablespoons (0.125 cup) water until smooth to make a slurry.
• Remove lid from the sauce once boiling and cook one minute, then add the cornstarch slurry and stir until sauce thickens; remove from heat.
• Place chicken breasts in the prepared pan and pour 1 cup of the sauce over the chicken; bake 35 minutes or until cooked through.
• Remove chicken and shred in the dish using two forks.
• Meanwhile cook or steam the vegetables according to package directions.
• Add cooked vegetables and cooked brown rice to the casserole dish with shredded chicken.
• Add most of the remaining sauce, reserving some to drizzle when serving, and gently toss to combine.
• Return casserole to oven and cook 15 minutes, then remove and let stand 5 minutes before serving; drizzle with reserved sauce.