3/4 cup low-sodium soy sauce or coconut aminos
1/2 cup water
1/4 cup brown sugar (swerve)
1/2 teaspoon ginger paste
1/2 teaspoon minced garlic
2 Tbsp cornstarch
2 Tbsp cold water
1 lb. boneless skinless chicken breast
1 bag (12 ounces) chopped broccoli
3 cups cooked brown or white rice

Preheat oven to 350 degrees.

In a medium sauce pan, combine soy sauce, ½ cup water, brown sugar, ginger and garlic – cover with a lid. Bring to a boil over medium heat over the stovetop – remove the lid and cook for an additional minute.

Mix cornstarch with 2 Tbsp cold water until dissolved. Stir into sauce pan to thicken teriyaki mixture and set aside.

In a large casserole dish lined with cooking spray – place cut up chicken breast along the bottom in a single layer. Pour HALF of the teriyaki mixture over top. Spoon sauce over coating the chicken. Place in the oven and cook for 35 minutes or until cooked all the way through. Remove from the oven. Combine cooked chopped broccoli and rice into casserole dish – stir to combine. Return to the oven for 10-15 minutes.

Drizzle remaining teriyaki sauce over top – and enjoy!