Step 1

Preheat oven to 350° and spray a 9x13 baking dish with nonstick cooking spray.

Step 2

MAKE THE SAUCE: In a small bowl, mix the water and cornstarch until the cornstarch is dissolved. Set aside.

Step 3

In a medium-sized saucepan add the soy sauce, 1/2 cup water, brown sugar, ground ginger, and garlic and stir over medium heat. Bring to a boil.

Step 4

Add the cornstarch/water mixture to the sauce and stir. Cook until it becomes thick and then remove from heat.

Step 5

BAKE THE CHICKEN AND VEGGIES: Place the chicken breasts in the middle of the baking dish. Add the frozen vegetables all around the chicken breast. Pour about half the sauce all over top of the chicken and vegetables. Cover with tin foil and place in the oven. Cook for 30-45 minutes, or until the chicken is cooked through. Use a meat thermometer to make sure the chicken has an internal temperature of 165°.

Step 6

MIX & SERVE: Once the chicken is cooked, use two forks to shred the chicken while it is still in the baking dish. Add the cooked rice and the remaining sauce, and stir until everything is well-mixed. If desired, add some chopped scallions on top. Serve and enjoy!