Teriyaki Chicken Bake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking pan with nonstick spray.

Step 3 -In a small saucepan, add the soy sauce, 1/2 cup of the water, the brown sugar, the ginger, and the garlic stir to combine.

Step 4 -Cover the saucepan and bring the sauce mixture to a boil over medium heat.

Step 5 -Once the sauce mixture is boiling, remove the lid and let it cook until it thickens slightly, about 1 minute.

Step 6 -In a small bowl, add the cornstarch and the remaining water and stir until smooth.

Step 7 -Add the slurry mixture to the saucepan and stir to combine.

Step 8 -Cook the sauce until it has thickened.

Step 9 -Transfer the saucepan from the heat.

Step 10 -Place the chicken breasts in the prepared baking pan.

Step 11 -Add the stir-fry vegetables around the chicken in the baking pan.

Step 12 -Pour 1 cup of the sauce over the top of the chicken and the vegetables.

Step 13 -Cover the pan with foil and bake until the chicken reaches an internal temperature of 165 degrees F, about 30 minutes.

Step 14 -Transfer the baking pan from the oven and remove the foil.

Step 15 -Shred the chicken breasts while they are still in the dish.

Step 16 -Add the cooked rice and most of the remaining sauce to the casserole dish, reserving just enough of the sauce to drizzle over the top when ready to serve.

Step 17 -Gently toss everything in the baking pan together until combined.

Step 18 -Bake the casserole until everything is heated through, about 10 minutes.

Step 19 -Transfer the baking pan from the oven and let it stand for 5 minutes.

Step 20 -Serve drizzled with the remaining sauce.