Teriyaki Chicken Casserole

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  3 cup Brown Rice
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  32 oz Mixed Vegetables, Frozen
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  1 cup Edamame, Shelled
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  Green Onion (Scallion)
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  0.8 cup Soy Sauce, Low Sodium
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  0.5 cup 1/2 cup water
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  3 tbsp Vinegar, Rice
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  3 tbsp Honey
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  3 tbsp Brown sugar
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  1 Garlic(3g)
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  1 tbsp Ginger, Fresh Root
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  2 tbsp Cornstarch

Instructions

1. 1Cook the brown rice according to package directions. While the rice cooks, mince the fresh garlic and ginger, and slice the green onions. Cut the chicken breasts into bite-sized pieces.
2. 2In a small saucepan over medium-high heat, combine the soy sauce, rice vinegar, honey, brown sugar, minced garlic, minced ginger, and water. Bring to a boil, about 3–4 minutes, stirring occasionally.
3. 3Whisk the cornstarch with 2 tablespoons water in a small bowl until smooth. Once the sauce reaches a rolling boil, add the cornstarch slurry and stir constantly. Cook for 1–2 minutes over medium heat until the sauce thickens and coats the back of a spoon, then remove from heat.
4. 4In a large skillet over medium-high heat, cook the chicken pieces for 6–8 minutes, stirring occasionally, until golden brown and no longer pink in the center (internal temp 165°F). Pour 3/4 of the teriyaki sauce over the chicken and stir to coat. Cook for 1 additional minute.
5. 5Steam the mixed vegetables according to package directions over medium-high heat until tender-crisp, about 4–6 minutes.
6. 6Add the cooked brown rice, steamed mixed vegetables, and edamame to the skillet with the chicken. Stir gently to combine, then cook over medium heat for 2–3 minutes until heated through.
7. 7Divide the teriyaki chicken and vegetable mixture evenly into 4 airtight containers while hot. Drizzle the reserved sauce over each portion and top with sliced green onions.
8. 8Allow to cool to room temperature before sealing containers, then refrigerate for up to 4 days.