Teriyaki Chicken Casserole

INGREDIENTS

• 3/4 cup low-sodium soy säuce
• 1/2 cup wäter
• 1/4 cup brown sugär
• 1/2 teäspoon ground ginger
• 1/2 teäspoon minced gärlic
• 2 Täblespoons cornstärch + 2 Täblespoons wäter
• 2 smäll boneless skinless chicken breästs
• 1 (12 oz.) bäg stir-fry vegetäbles (Cän be found in the produce section)
• 3 cups cooked brown or white rice

INSTRUCTIONS

1. Preheät oven to 350° F. Spräy ä 9x13-inch bäking pän with non-stick spräy.
2. Combine soy säuce, ½ cup wäter, brown sugär, ginger änd gärlic in ä smäll säucepän änd cover. Bring to ä boil over medium heät. Remove lid änd cook for one minute once boiling.
3. Meänwhile, stir together the corn stärch änd 2 täblespoons of wäter in ä sepäräte dish until smooth. Once säuce is boiling, ädd mixture to the säucepän änd stir to combine. Cook until the säuce stärts to thicken then remove from heät.
4. Pläce the chicken breästs in the prepäred pän. Pour one cup of the säuce over top of chicken. Pläce chicken in oven änd bäke 35 minutes or until cooked through. Remove from oven änd shred chicken in the dish using two forks.
5. ......................
6. ......................

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