in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic.
bring to a boil and cook for 1 minute.
in a small bowl, stir together the water and cornstarch.
add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside.
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.
Steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish.
Add 3 tablespoons of the leftover teriyaki sauce and stir to combine.
Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce.
Serve immediately.
Notes
Can be frozen for 2 months.
Nutrition Facts
Teriyaki Chicken Casserole
Amount Per Serving (1 g)
Calories 413Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 36mg12%
Sodium 2972mg129%
Potassium 592mg17%
Carbohydrates 72g24%
Fiber 5g21%
Sugar 24g27%
Protein 23g46%
Vitamin A 4748IU95%
Vitamin C 9mg11%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.