Ingredients
- ¾ cup lów-sódium sóy sauce
- ½ cup water
- ¼ cup brówn sugar
- ½ teaspóón gróund ginger
- ½ teaspóón minced garlic
- 2 Tablespóóns córnstarch + 2 Tablespóóns water
- 2 small bóneless skinless chicken breasts
- 1 (12 óz.) bag stir-fry vegetables (Can be fóund in the próduce sectión)
- 3 cups cóóked brówn ór white rice
Instructións
- Preheat óven tó 350° F. Spray a 9x13-inch baking pan with nón-stick spray.
- Cómbine sóy sauce, ½ cup water, brówn sugar, ginger and garlic in a small saucepan and cóver. Bring tó a bóil óver medium heat. Remóve lid and cóók fór óne minute ónce bóiling.
- Meanwhile, stir tógether the córn starch and 2 tablespóóns óf water in a separate dish until smóóth. Ónce sauce is bóiling, add mixture tó the saucepan and stir tó cómbine. Cóók until the sauce starts tó thicken then remóve fróm heat.
- Place the chicken breasts in the prepared pan. Póur óne cup óf the sauce óver tóp óf chicken. Place chicken in óven and bake 35 minutes ór until cóóked thróugh. Remóve fróm óven and shred chicken in the dish using twó fórks.
- *Meanwhile, steam ór cóók the vegetables accórding tó package directións.
- Add the cóóked vegetables and cóóked rice tó the casseróle dish with the chicken. Add móst óf the remaining sauce, reserving a bit tó drizzle óver the tóp when serving. Gently tóss everything tógether in the casseróle dish until cómbined. Return tó óven and cóók 15 minutes. Remóve fróm óven and let stand 5 minutes befóre serving. Drizzle each serving with remaining sauce. Enjóy!
This article and recipe adapted from this site