Preparation Steps

• Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray.
• Place the boneless skinless chicken breasts into the prepared baking dish and set aside.
• In a medium saucepan (2-3 quart sized) over medium-high heat, combine the low sodium soy sauce, ⅔ cup water, light brown sugar, seasoned rice wine vinegar, grated fresh garlic, grated fresh ginger, and sesame oil. Bring to a boil.
• While the sauce is coming to a boil, whisk together the remaining 2 tablespoons of water and cornstarch in a small bowl to create a slurry. This will thicken the teriyaki sauce.
• Once the sauce comes to a boil, add the cornstarch slurry and whisk constantly. Cook for 30-45 seconds, or until the sauce becomes thick and glossy. Remove from heat. The sauce should be thick enough to coat the back of a spoon.
• Pour one cup of the teriyaki sauce over the chicken breasts in the baking dish. Cover with aluminum foil and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
• Remove the baking dish from the oven, discard the aluminum foil, and shred the chicken breasts directly in the baking dish using two dinner forks. Be careful as the dish will be hot.
• To the baking dish with the shredded chicken, add the steamed stir-fry vegetables, prepared white rice, and the remaining teriyaki sauce. Carefully stir to evenly combine all ingredients. Spread the mixture out evenly in the baking dish. You can reserve 3-4 tablespoons of the sauce to drizzle over the top before serving.
• Return the baking dish to the oven and bake for another 10-15 minutes, or until the casserole is warmed through. If you reserved some sauce, drizzle it over the top before serving.