• Preheat oven to 350 degrees.

Making the Teriyaki Sauce

• In a medium-sized saucepan, add t3/4 cup soy sauce, 3/4 cup brown sugar, 1/2 cup apple cider vinegar, 2 garlic cloves, 1/2 teaspoon ginger, and 1/4 teaspoon pepper. In a small bowl, whisk together 1 Tablespoon cornstarch and 1 Tablespoon water. Slowly whisk into soy sauce mixture and bring to a boil over medium-high heat. Reduce to a simmer and let thicken for about 3-5 minutes.

Preparing the Casserole

• In a 9x13 casserole dish, add 2 chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until the chicken is cooked and no longer pink. Remove from oven and shred the chicken.
• Stir in cooked 4 cups rice and add 3 cups vegetable stir fry mix. Pour in the remaining sauce. Mix and bake until heated through for about 10-15 minutes.