3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic, minced
2 tablespoons cornstarch plus 2 tablespoons water, stirred together until smooth
1 pound chicken breasts, boneless and skinless
1 (12-ounce) bag stir-fry vegetables
3 cups brown or white rice, cooked
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Spray a 9x13-inch baking pan with nonstick spray.
Step 3 - In a small saucepan over medium heat, add the soy sauce, the water, the brown sugar, the ginger, and the garlic and cover the pan, bringing it to a boil.
Step 4 - Uncover the pan and bring the brown sugar mixture back to a boil and cook for 1 minute.
Step 5 - Stir the cornstarch and water mixture into the boiling sauce and cook until the sauce starts to thicken.
Step 6 - Transfer the sauce away from the heat.
Step 7 - Place the chicken into the prepared baking pan.
Step 8 - Place the stir-fry vegetables around the chicken.
Step 9 - Pour 1 cup of the sauce over the top of the chicken and veggies.
Step 10 - Cover the pan with foil and bake until the internal temperature of the chicken reaches 165 degrees F, about 30 minutes.
Step 11 - Carefully remove the foil from the pan and use two forks to shred the chicken while still in the dish.
Step 12 - Add the cooked rice and most of the remaining sauce to the casserole dish, reserving some of the sauce for serving.
Step 13 - Gently toss the chicken mixture until combined.
Step 14 - Return the chicken mixture to the oven and cook until the casserole is heated through, about 10 minutes.
Step 15 - Let the casserole stand for 5 minutes.
Step 16 - Plate and drizzle with the remaining sauce.
Step 17 - Serve.
Time: 1 hour
Yield: 8 servings