Instructions

• In a small saucepan combine 1/2 cup soy sauce, 1/4 cup honey, 1/2 cup of the cold water, 3/4 teaspoon ground ginger, and 1/2 teaspoon garlic powder. Bring the mixture to a boil over medium-high heat.
• While the sauce is boiling, whisk together the remaining 1/4 cup cold water and 2 tablespoons cornstarch in a small bowl until smooth.
• Gradually pour the cornstarch mixture into the boiling sauce while stirring constantly. Reduce heat to a simmer and continue stirring until the sauce thickens, about 1–2 minutes. Remove from heat and set aside. (If you want a sweeter sauce, stir in the additional 1/4 cup honey now.)
• Preheat the oven to 400°F (200°C). Spray a 9x13-inch casserole dish with nonstick spray and set aside.
• In a large skillet, heat 1 tablespoon sesame oil over medium heat until shimmering. Add the 1 pound cubed chicken in a single layer and cook until the pieces are golden on the outside, about 4–6 minutes. (They do not need to be fully cooked through yet.)
• Add 1/2 cup diced yellow onion, 3 minced garlic cloves, and 2 teaspoons fresh minced ginger to the skillet. Sauté, stirring occasionally, until the onions soften, about 5 minutes.
• Add 3 cups cooked brown rice, 1 cup small broccoli florets, 1/2 cup shredded carrots, and 1 cup snow peas (halved) to the skillet. Pour the prepared teriyaki sauce over everything and stir until all ingredients are evenly coated.
• Transfer the mixture to the prepared 9x13-inch baking dish and spread into an even layer.
• Bake for 30 minutes, or until the chicken is cooked through and the vegetables are tender but not mushy. Remove from the oven and serve immediately.