Sweet, savory, and packed with veggies—this easy casserole hits all the right spots! 
Ingredients:
* 2 boneless, skinless chicken breasts, diced
* 2 cups cooked rice (white or brown)
* 1 1/2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
* 1/3 cup soy sauce
* 2 tbsp brown sugar
* 1 tbsp cornstarch
* 1 tsp garlic powder
* 1/2 tsp ground ginger (optional)
* 1/4 cup water
* 2 tbsp green onions, chopped (for garnish)
* 1 tbsp sesame seeds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, whisk together soy sauce, brown sugar, cornstarch, garlic powder, ground ginger, and water. Heat over medium until thickened (3–5 minutes).
3. In a large bowl, combine cooked rice, mixed vegetables, diced chicken, and half of the teriyaki sauce. Mix well.
4. Spread mixture into a greased 9×13 baking dish. Drizzle remaining sauce on top.
5. Cover with foil and bake for 30–35 minutes, or until chicken is cooked through.
6. Remove foil, stir gently, and garnish with chopped green onions and sesame seeds before serving.
Pro Tip:
Use leftover rotisserie chicken and pre-cooked rice to make this a 30-minute weeknight dinner!
