1-Step 1: Preheat and Prep Begin by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch casserole dish. If your brown rice isn’t cooked yet, get that going now, aiming for about 3 cups once it’s done. This initial step sets the foundation for a moist and flavorful casserole.

2-Step 2: Make the Teriyaki Sauce In a small saucepan, mix together 3/4 cup soy sauce, 1/2 cup water, 3 tablespoons rice vinegar, 3 tablespoons honey, 3 tablespoons brown sugar, 1 clove minced garlic, and 1 tablespoon minced fresh ginger. Bring it to a boil with the lid on, then remove the lid and stir for 1 minute. For thickening, combine 2 tablespoons cornstarch with 2 tablespoons water to make a slurry, add it to the sauce, and stir until it thickens, about 1 minute.

3-Step 3: Cook the Chicken Place the 1 pound of trimmed chicken breasts in the casserole dish and pour 1 cup of the prepared sauce over them. Bake for 30 to 35 minutes until the chicken is fully cooked. Once done, remove it from the oven and shred the chicken right in the dish using two forks for easy mixing later.

4-Step 4: Add Vegetables and Rice Steam the 32 ounces of frozen mixed stir-fry vegetables as per the package instructions. Then, add the steamed vegetables, 3 cups of cooked brown rice, and 1 cup of shelled edamame to the shredded chicken in the dish. Stir in all but 1/4 cup of the remaining sauce to coat everything evenly.

5-Step 5: Final Bake and Serve Pop the casserole back into the oven for about 15 minutes until it’s heated through. Take it out, drizzle with the reserved sauce, and garnish with green onions if you like. Serve it warm, and enjoy a meal that’s ready in just 1 hour total time.