Instructions

• Preheat oven to 350° F
• Spray a 9x13-inch baking pan with non-stick spray
• Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover
• Bring to a boil over medium heat
• Remove lid and cook for one minute once boiling
• Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth
• Once sauce is boiling, add mixture to the saucepan and stir to combine
• Cook until the sauce starts to thicken then remove from heat
• Place the chicken breasts in the prepared pan
• Pour one cup of the sauce over top of chicken
• Place chicken in oven and bake 35 minutes or until cooked through
• Remove from oven and shred chicken in the dish using two forks
• *Meanwhile, steam or cook the vegetables according to package directions
• Add the cooked vegetables and rice to the casserole dish with the chicken
• Add most of the remaining sauce, reserving a bit to drizzle over the top when serving
• Gently toss everything together in the casserole dish until combined
• Return to oven and cook 15 minutes
• Remove from oven and let stand 5 minutes before serving
• Drizzle each serving with remaining sauce