1 lb. boneless, skinless chicken breasts
1/2 tsp minced garlic
3/4 c. low-sodium soy sauce
1/2 c. water
1/2 tsp ground ginger
2 tbsp cornstarch + 2 tbsp water
1/4 c. brown sugar
3 c. cooked brown or white rice
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, grease a 9 x 13-inch baking pan.
Step 2: In a small saucepan, whisk the soy sauce, ½ c water, brown sugar, ginger, and garlic. Put the lid on and bring everything to a boil over medium heat. Uncover and continue to cook for another minute once boiling.
Step 3: In another dish, whisk the cornstarch with 2 tbsp water. Add this to the pan once the sauce is boiling and stir well until blended. Continue to cook the sauce further until the sauce begins to thicken. Then, take the pan off the heat.
Step 4: In the prepared baking pan, lay the chicken breasts and pour over 1 c. of the sauce. Bake in the preheated oven for about 35 minutes or until the chicken is completely cooked. Take the pan out of the oven and shred the chicken with two forks.
Step 5: In the meantime, cook or steam the vegetables following the package directions.
Step 6: To the casserole dish with the shredded chicken, add the cooked vegetables and cooked rice. Then, add the rest of the sauce, and set aside a little for later. Toss everything gently until well combined. Resume baking in the oven for another 15 minutes. Take the pan out of the oven when done and allow the casserole to stand for about 5 minutes.
Step 7: Drizzle each serving with the reserved sauce before serving.
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