A flavorful and hearty Teriyaki Chicken Casserole packed with vegetables and tender chicken, all baked in a sweet and savory teriyaki sauce.

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Preheat oven to 350°F (175°C).
In a saucepan, combine soy sauce, water, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a boil over medium heat.
In a small bowl, mix cornstarch with a little water to create a slurry. Stir into the sauce and cook until thickened. Remove from heat.
In a large bowl, combine cooked rice, chicken, broccoli, carrots, snap peas, and green onions.
Pour the teriyaki sauce over the mixture and stir to combine well.
Transfer the mixture into a greased 9×13 inch baking dish.
Cover with foil and bake for 30 minutes.
Remove foil, sprinkle with sesame seeds if using, and bake for an additional 5-10 minutes.
Let sit for a few minutes before serving.