Teriyaki Chicken Casserole

Ingredients

Heat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Combine the soy sauce, 1/2 cup water, brown sugar, ginger, and garlic in a small saucepan. Cover and bring to a boil over medium heat, then uncover and let it boil for one minute.
In a separate dish, stir the cornstarch into 2 tablespoons of water until smooth. Whisk this into the boiling sauce and cook, stirring, until it thickens, then take it off the heat.
Lay the chicken breasts in the pan and pour about a cup of the sauce over the top. Bake for 35 minutes, or until cooked through, then shred the chicken right in the dish using two forks.
Meanwhile, cook the stir-fry vegetables and the brown rice.
Add the vegetables and rice to the dish with the chicken, along with most of the remaining sauce — save a little for serving. Toss everything together, return to the oven for 15 minutes, then let it stand 5 minutes. Drizzle each serving with the reserved sauce.

Adapted from TheMealDB and rewritten in our own words.