Teriyaki Chicken Casserole

Ingredients

• 3/4 cupsoy sauce
• 1/2 cupwater, plus 2 tbsp for cornstarch slurry
• 1/4 cupbrown sugar
• 1/2 tspground ginger
• 1/2 tspgarlic, minced
• 4 tbspcornstarch, for thickening sauce
• 2chicken breasts, whole; shredded after baking
• 340 gstir-fry vegetables, 12oz bag frozen or fresh stir-fry vegetables
• 3 cupbrown rice, cooked

Method

1. 1

   Preheat oven to 350°F. Grease a 9x13-inch baking pan.

2. 2

   Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan. Cover and bring to a boil over medium heat, then remove the lid and cook for 1 minute.

3. 3

   Stir together the cornstarch and 2 tbsp water in a separate bowl until smooth. Add to the boiling sauce, stir to combine and cook until the sauce begins to thicken. Remove from heat.

4. 6

   Add the cooked vegetables and rice to the casserole dish. Pour over most of the remaining sauce. Toss everything together gently, then return to the oven and bake for 15 more minutes. Let stand for 5 minutes before serving. Drizzle each serving with the reserved sauce.

5. 4

   Place the chicken breasts in the prepared pan. Pour 1 cup of the sauce over the chicken. Bake for 35 minutes or until cooked through. Remove from the oven and shred the chicken in the dish using two forks.

6. 5

   Steam or cook the vegetables according to package directions.