Teriyaki Chicken Casserole

Instructions

1- Preheat oven to 350° F.

2- Spray a 9x13-inch baking pan with non-stick spray.

3- Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.

4- Bring to a boil over medium heat.

5- Remove lid and cook for one minute once boiling.

6- Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.

7- Once sauce is boiling, add mixture to the saucepan and stir to combine.

8- Cook until the sauce starts to thicken then remove from heat.

9- Place the chicken breasts in the prepared pan.

10- Pour one cup of the sauce over top of chicken.

11- Place chicken in oven and bake 35 minutes or until cooked through.

12- Remove from oven and shred chicken in the dish using two forks.

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

14- Add the cooked vegetables and rice to the casserole dish with the chicken.

15- Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.

16- Gently toss everything together in the casserole dish until combined.

17- Return to oven and cook 15 minutes.

18- Remove from oven and let stand 5 minutes before serving.

19- Drizzle each serving with remaining sauce.

20- Enjoy!.