Teriyaki Chicken Casserole

Preheat oven to 350 degrees. Spray a 9x13-inch casserole dish with non-stick spray; set aside.

In a small saucepan, bring soy sauce, 1/2 cup water, brown sugar, honey, ginger, garlic and olive oil to a boil over medium heat; cook for 1 minute.

Meanwhile, in a small bowl, quickly stir cornstarch and 2 tablespoons cold water together to make a slurry.

Pour the slurry mixture into the teriyaki sauce, whisking constantly until sauce begins to thicken about 30-60 seconds. Remove saucepan from the heat.

Place the chicken breasts in the prepared casserole dish. Pour 1 cup of teriyaki sauce on and around chicken. Place dish in the oven and bake, uncovered, for 30-35 minutes.

Cook or steam mixed vegetables according to package directions.

When chicken is done, remove the baking dish from the oven and carefully use two forks to shred chicken into bite sized pieces.

Add cooked rice and mixed vegetables to the casserole dish with the shredded chicken. Add another 2-3 tablespoons of teriyaki sauce and gently toss everything together to coat.

Return dish to the oven and bake for another 10-15 minutes. Remove from oven.

Drizzle each serving with remaining teriyaki sauce, if desired. Serve immediately.