Ingredients
- soy sauce (3/4 cup)
- chicken breasts (2)
- brown rice (3 cups)
- stir-fry vegetables (1 (12 oz.))
- brown sugar (1/4 cup)
- water (1/2 cup)
- cornstarch (4 tablespoons)
- ground ginger (1/2 teaspoon)
- minced garlic (1/2 teaspoon)
Instructions
Steps
- Preheat your oven to 350° F (175° C) and prepare a 9x13-inch baking dish by spraying it with non-stick cooking spray.
- In a small saucepan, mix together soy sauce, ½ cup water, brown sugar, ground ginger, and minced garlic. Cover and bring to a boil over medium heat. Once boiling, uncover and let it cook for an additional minute.
- In a separate bowl, combine cornstarch with 2 tablespoons of water, stirring until smooth. Once the sauce is boiling, add this mixture to the saucepan and stir. Continue cooking until the sauce begins to thicken, then remove it from heat.
- Arrange the chicken breasts in the prepared baking dish. Pour one cup of the teriyaki sauce over the chicken. Bake in the oven for about 35 minutes, or until the chicken is thoroughly cooked. After baking, shred the chicken in the dish using two forks.
- While the chicken is baking, prepare the stir-fry vegetables according to package instructions.
- Add the cooked vegetables and brown rice to the casserole dish with the shredded chicken. Mix in most of the remaining teriyaki sauce, saving a little to drizzle on top when serving. Gently combine everything in the dish.
- Return the casserole to the oven and bake for another 15 minutes. Afterward, let it rest for 5 minutes before serving. Drizzle each portion with the reserved sauce. Enjoy!