Teriyaki Chicken Casserole

INGREDIENTS

3 cups

cooked brown rice (about a heaping 3/4 cup uncooked brown rice—see recipe notes below)

1 lb

boneless, skinless chicken breast, trimmed of excess fat (about 2 small/medium breasts)

32 oz

frozen mixed stir-fry vegetables

1 cup

shelled edamame (or additional mixed vegetables), thawed if frozen

Green onions, optional for serving

3/4 cup

low-sodium soy sauce

1/2 cup

water

3 tbsp

rice vinegar

3 tbsp

honey

3 tbsp

brown sugar

1 clove

garlic, minced

1 tbsp

minced fresh ginger

2 tbsp

cornstarch