Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
I love this dish so much! Oh, man, it has everything I like. This is a complete meal that will complete your day! Try this recipe now and I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
3 c cooked brown or white rice
2 tbsp cornstarch + 2 tbsp water
1 lb. boneless skinless chicken breasts
¾ c low-sodium soy sauce
½ c water
¼ c brown sugar
1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
½ tsp ground ginger
½ tsp minced garlic
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch baking pan.
In a saucepan, add brown sugar, soy sauce, garlic, ginger, and ½ cup of water. Stir until well mixed.
Place the pan on the stove and turn the heat to medium. Cover with a lid and allow the mixture to boil.
Remove the cover and cook for another minute.
Add the slurry and stir until well mixed. Let it simmer until the texture of the sauce becomes thick. Remove the pan from the stove.
Arrange the chicken breasts over the sauce and spoon one cup of it on top.
Place the pan inside the preheated oven and bake for about 35 minutes or until done.
Remove from the oven and use two forks to shred each chicken breast into small pieces.
Refer to the directions provided on the package of the veggies on how to cook them.
Toss the veggies and cooked rice into the pan with the chicken.
Set aside a bit of the sauce, then drizzle the rest over the ingredients.
Put the pan back into the oven and cook everything for another 15 minutes.
Remove from the oven and drizzle the reserved sauce on top.
Serve and enjoy!
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