Teriyaki Chicken Bake (Print Version)

# Ingredients:

01 - ¾ cup low-sodium soy sauce.
02 - ½ cup water.
03 - ¼ cup brown sugar.
04 - ½ teaspoon ground ginger.
05 - ½ teaspoon minced garlic.
06 - 2 tablespoons cornstarch.
07 - 2 tablespoons water for cornstarch.
08 - 1 pound chicken breasts, boneless and skinless.
09 - 12 ounces stir-fry vegetables.
10 - 3 cups cooked rice (brown or white).

# Instructions:

01 - Mix soy sauce, water, brown sugar, ginger, and garlic in saucepan.
02 - Bring sauce to boil, add cornstarch mixture.
03 - Cook until sauce thickens, then remove from heat.
04 - Preheat oven to 350°F.
05 - Place chicken and vegetables in greased 9x13 pan.
06 - Pour 1 cup sauce over chicken and vegetables.
07 - Cover with foil and bake 30 minutes.
08 - Shred chicken in pan.
09 - Add rice and most remaining sauce, mix well.
10 - Bake uncovered 10 more minutes.
11 - Serve with extra sauce on top.

# Notes:

01 - Makes a complete meal in one dish.
02 - Great for meal prep and leftovers.
03 - Can use any mix of vegetables you prefer.

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