Teriyaki Chicken Casserole

1. Preheat the oven to 350°F and spray a 9x13-inch baking pan with non-stick spray.
2. Put the soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to the boil over medium heat, then take off the lid and cook for one minute.
3. While that heats, stir the cornstarch and 2 tablespoons water together in a separate dish until smooth. Once the sauce is boiling, pour in the cornstarch mixture and stir. Cook until it starts to thicken, then take off the heat.
4. Place the chicken breasts in the prepared pan and pour over a cup of the sauce. Bake for 35 minutes, until cooked through, then shred the chicken in the dish with two forks.
5. Meanwhile, steam or cook the vegetables following the package instructions.
6. Add the cooked vegetables and rice to the dish with the chicken, along with most of the remaining sauce, keeping a little back to drizzle over later. Toss everything together gently, return to the oven, and bake for 15 minutes. Let it stand for 5 minutes, then drizzle each serving with the reserved sauce.

Tips from the ZestyPlate Kitchen

• Cornflour thickens the homemade sauce into a glossy coating that clings to everything.
• Hold back a little sauce to drizzle over at the table for an extra hit of flavour.
• Shred the chicken straight in the dish so it soaks up the sauce as it sits.
• Any quick-cooking vegetables in the fridge will do the job here.