Winner Winner, Chicken Dinner (that I didn't even have to make!)

Considering I leave work at 2:30 - being a few minutes late you wouldn't think could cause an issue making dinner. Considering we eat early - also kinda throws a wrench in things. Go figure. I got waylaid in a meeting and out the door a bit late. I asked Andy to get dinner started when he got home. I didn't have time to stop in between work and school pick up so I did a few quick errands on my way to get kids - then came home with the kids to a little bit of chaos... just a little.
Andy was doing great - baking chicken, making teriyaki sauce, heating up veggies. He did great. Dinner turned out great!! Certainly something we will eat again and again.
We all ate well - for sure.
I have a few ideas for shortcuts for this recipe.
1. Make the sauce and chicken a day ahead.
2. Use a rotisserie chicken instead of raw chicken - easy.
3. Use a bottle of teriyaki sauce instead of making your own. I like the idea of making it - making sure it doesn't have anything my family can't have - ie. pineapple or lemon.
4. Double up those veggies. We doubled the veg and it was great.
So there you go. With planning this is an easy meal... and with the tips - makes it even easier if you want.

Teriyaki Chicken Casserole
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
3 cups cooked brown or white rice
Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.

TIPS:
* Instead of making the sauce – buy a bottle of teriyaki sauce instead and use it.
* Use a rotisserie chicken that is already cooked and avoid cooking the chicken.
* Double the veggies