Teriyaki Chicken and Rice Casserole (Print Version)

# Ingredients:

01 - 2 1/2 cups cooked rice.
02 - 1 pound chicken tenders or breasts.
03 - 3/4 cup low sodium soy sauce.
04 - 2 tablespoons brown sugar.
05 - 1 tablespoon honey.
06 - 1 teaspoon minced garlic.
07 - 1/2 teaspoon ground ginger.
08 - 1/2 cup water.
09 - 2 tablespoons cornstarch.
10 - 20 ounces frozen stir fry vegetables.
11 - Sesame seeds for garnish.

# Instructions:

01 - Preheat oven to 350°F and grease 9x13 baking dish.
02 - Combine soy sauce, water, sugar, honey, ginger, and garlic. Boil, then add cornstarch mixture to thicken.
03 - Dice chicken, place in dish, pour half sauce over. Bake 35-40 minutes.
04 - Steam or sauté vegetables while chicken cooks.
05 - Layer vegetables and rice over chicken, add remaining sauce.
06 - Top with sesame seeds, bake additional 15-20 minutes.

# Notes:

01 - Can be frozen before baking.
02 - Stores 1 month in freezer.
03 - Makes 8 servings.

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