Teriyaki Chicken and Rice Casserole

Teriyaki Sauce:

• ¾ cup low-sodium soy sauce

• ½ cup water

• ⅓ cup packed brown sugar

• 1 tablespoon honey

• ¾ teaspoon ground ginger

• 1 teaspoon olive oil

• ½ teaspoon minced garlic

• 2 tablespoons cornstarch (for slurry)

• 2 tablespoons water (for slurry)

Chicken and Casserole:

• 1.5 pounds boneless, skinless chicken breasts

• 32 oz frozen mixed vegetables (unsauced, Asian variety)

• 1 cup pineapple tidbits (drained, packed in juice)

• 3 cups cooked brown rice

Instructions