Teriyaki Chicken Fried Rice Bake

3 cups fried rice
1 breast of chicken
1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
Teriyaki sauce:
3/4 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
1 teaspoon sesame oil
1 small garlic clove, minced fine
2 tablespoons corn starch
2 tablespoons cold water
instructions

Heat the oven to 350 degrees.
For the teriyaki sauce:  in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.
In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside. Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred.
Steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.  makes 4-6 servings.