Ingredients

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 1 pound boneless skinless chicken breasts
• 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.) steamed
• 3 cups cooked brown or white rice

Instructions

1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
2. In a small saucepan, combine soy sauce, ½ cup water, brown sugar, ginger, and garlic. Cover and bring to a boil over medium heat. Once boiling, remove the lid and allow it to cook for one minute.
3. In a separate bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Stir this mixture into the boiling sauce. Continue cooking until the sauce thickens, then remove from heat.
4. Arrange the chicken breasts in the prepared baking dish. Spread the steamed vegetables around the chicken. Pour one cup of the sauce evenly over the top. Cover the pan with foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165° F.
5. Remove the pan from the oven. Carefully take off the foil and shred the chicken directly in the dish using two forks.
6. Add the cooked rice to the baking dish. Pour in most of the remaining sauce, reserving a small amount for serving. Gently mix until everything is evenly coated.
7. Return the dish to the oven and bake for an additional 10 minutes, or until heated through. Let stand for 5 minutes before serving. Drizzle each portion with the reserved sauce.
8. Serve warm and enjoy.