Teriyaki Chicken Bake

Teriyaki Chicken Bake For the Sauce: 1/2 cup low sodium soy sauce 1/2 cup honey 3/4 cup cold water 3/4 teaspoon ground ginger 1/2 teaspoon garlic powder 2 tablespoons corn starch For the Bake: 2 tablespoons sesame oil 1 pound ground chicken 1/2 cup yellow onion, diced large 3 cloves garlic, minced 2 teaspoons fresh ginger, minced 1 cup broccoli, chopped small 1/2 cup shredded carrot 1 cup snow peas, cut in half 3 cups cooked brown rice For the Sauce: In a small sauce pot, combing the soy sauce, honey, 1/2 cup of the water, ginger, and garlic powder. Bring to a boil. While the sauce is boiling, combine the last 1/4 cup of water and corn starch in a small bowl. Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly. Reduce to a simmer, and continue to stir the sauce until thickened. Remove from heat and set aside. For the Bake: Preheat oven to 400 degrees. Spray a 9X13 inch casserole dish with non-stick spray and set aside. In a large skillet, heat the sesame oil on medium heat. Once hot add the ground chicken, breaking up into smaller pieces as it cooks. When no pink remains in the chicken, add onion, garlic, ginger, broccoli, carrot, and snow peas. Cook until onions soften. Add the rice and mix well to combine. Stir in the sauce, until all ingredients are coated well. Pour into prepared baking dish. Bake for 10 to 15 minutes. Serve immediately.