Teriyaki Chicken Casserole

In a small saucepan, combine the soy sauce, ½ cup water, brown sugar, ground ginger, and minced garlic. Cover the pan and bring the mixture to a boil over medium heat.

Once it's boiling, uncover and continue to cook for just one minute.

While the sauce simmers, whisk together the cornstarch and 2 tablespoons of water in a separate small dish until it's smooth and lump-free.

Pour this slurry into the boiling sauce, stirring constantly. Continue to cook, stirring, until the sauce begins to visibly thicken, then take it off the heat.

Arrange the chicken breasts in the prepared baking pan. Pour one cup of the prepared teriyaki sauce over the chicken, making sure it's evenly coated.

Bake for 35 minutes, or until the chicken is cooked through and no longer pink in the center. Once out of the oven, use two forks to shred the chicken right in the baking dish.

Add the cooked vegetables and 3 cups of brown rice to the casserole dish with the shredded chicken. Pour in most of the remaining teriyaki sauce, but hold back a little for drizzling over individual servings.

Gently toss everything together in the dish until it's well combined. Return the casserole to the oven for another 15 minutes. Once out, let it stand for 5 minutes before serving, then drizzle each portion with the reserved sauce.