Step 1

Preheat the oven to 350 degrees Fahrenheit. Oil or lightly grease a 9×13 or large round casserole dish and set aside. If necessary, prepare the rice or quinoa (see notes for cauliflower rice)

Step 2

In a small bowl, whisk together the slurry (water and tapioca starch). Set aside.

Step 3

In a saucepan, whisk together the tamari, water, coconut sugar, rice wine vinegar, ginger, garlic and optional red pepper flakes. Bring to a light boil, constantly stirring, and boil for about 1 minute. Reduce heat to medium-low and add the slurry. Gently stir to combine and cook for another minute until the sauce begins to thicken. The sauce should be thick enough to coat a spoon or spatula. Remove from heat.

Step 4

Arrange the chicken breasts in a single layer in the prepared dish. Then place the stir fry veggies around the chicken. Pour 1 cup of the sauce on top of the chicken and veggies. If needed, use a spoon to evenly coat the veggies with the sauce. Place in the oven for 25-35 minutes or until the chicken is no longer pink and cooked through (165F).  Remove the dish from the oven and dice or shred the chicken.

Step 5

Add 2 1/2 to 3 cups cooked rice to the casserole dish and drizzle the remaining sauce on top. Gently toss the ingredients together until well coated. Return the dish to the oven and cook for an additional 10-15 minutes or until everything is heated through.

Step 6

Remove from the oven and let it stand for 5 minutes. Sprinkle with green onions and roasted sesame seeds before serving. If desired, drizzle remaining teriyaki sauce over a plated casserole.

Step 7

Store leftovers in a covered container in the fridge for up to 4 days.