Teriyaki Chicken Casserole

Ingredients:

3 cups brown rice, cooked
1lb. chicken breast
1 small package frozen stir fry vegetables (I used a Normandy blend)

Teriyaki Sauce:

3/4 cup low sodium soy sauce
1/2 cup water
1/4 cup brown sugar** optional
1 tbsp honey
3/4 tsp ground ginger
1 tsp sesame oil
2 cloves garlic, minced
2 tbsp corn starch or 3 tbsp whole wheat flour
2 tbsp cold water

Instructions:

1. Make brown rice.
2. Preheat oven to 350F

For Teriyaki sauce:

1. In a medium saucepan, stir together the soy sauce, water, brown sugar*, honey, ginger, sesame oil, and garlic.  Bring to a boil and cook for 1 minutes.
2. In a small bowl, stir together the water and cornstarch/whole wheat flour.  Add 1 tsp of the hot soy mixture to the cornstarch/whole wheat flour mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken.  Set aside.
3. Place the chicken in a baking dish and pour 1 cup of the Teriyaki sauce over the chicken.  Bake for 30 minutes, remove from the oven and shred.
4. Steam the vegetables and then add the vegetables, rice, and chicken to an 8"x9" baking dish or 9"x13".  Add 3 tbsp of the leftover Teriyaki sauce and stir to combine.  Place the dish back in the oven for 15 minutes, remove from the over and drizzle with a little more sauce.  Serve immediately and enjoy!