TERIYAKI CHICKEN CASSEROLE

TERIYAKI CHICKEN CASSEROLE 1 lb chicken breast 3/4 cup soy sauce low sodium 1/2 cup water 1/3 cup brown sugar packed 1 tbsp honey 3/4 tsp ground ginger ground 1 tsp extra virgin olive oil 1/2 tsp garlic minced 2 tbsp corn starch 2 tbsp water cold 3 cup fried rice such as this recipe - modifications are in below instructions 32 oz mixed vegetables (1 or 2 bags from frozen food ideally precooked) Preheat oven to 350 degrees F. In a small saucepan, bring soy sauce, water, brown sugar, honey, ginger, extra virgin olive oil, and garlic to a boil over medium heat. Let cook for 1 minute. While teriyaki sauce cooks, mix corn starch and water (creating "slurry") in a small bowl. Pour slurry mixture into teriyaki sauce, whisking constantly until sauce begins to thicken (about 1 minute). Remove saucepan from heat. Place chicken breasts in your chosen cooking dish (9x13 or similar size). Pour 1 cup of teriyaki sauce on and around chicken. Place dish in the oven and bake, uncovered, for 30 minutes. While chicken cooks, prepare the fried rice. If using this recipe, make the following ingredient changes: 1 1/2 cups rice, 1 1/2 cups water, 2 eggs, no veggies. Follow other directions and ingredients as normal. When finished, set fried rice aside. Finally, cook or heat mixed vegetables per package instructions. When chicken is done, remove from oven and use two forks to shred into bite sized pieces. Be careful of the hot plate while you work! Add fried rice and mixed vegetables to dish with shredded chicken. Add another 2-3 tablespoons of teriyaki sauce and stir all ingredients together to coat. Return dish to oven and bake for another 15 minutes. Remove from oven and drizzle the remaining teriyaki sauce on top, if desired. Serve immediately.