Preheat oven to 350° F. Spray a 9x13" skillet with non-stick-spray.
Blend soy-sauce, ½ cup water, brown-sugar, garlic and ginger in a small saucepan and cover. Bring to a boil over medium-heat. Remove lid & cook for a few minutes after boiling.
Meanwhile, stir together the corn-starch and 2 tbsp water in a separate-dish till smooth. After sauce is boiling, add mixture to the saucepan and stir to blend. Cook till the sauce begins to thicken then remove from heat.
Put the chicken-breasts in the skillet. Pour 1 cup of sauce on top of chicken. Put chicken in oven and bake for 35minutes or till cooked through. Remove from oven & shred chicken from the dish with 2 forks.
Meanwhile, cook or steam the vegetables.
Add the cooked vegetables and cooked rice into your casserole dish with the chicken. Add the majority of the rest of the sauce, reserving a little to drizzle over the top when serving.
Gently throw everything together in the casserole dish till combine. Return to oven & cook for 15minutes.
Remove from oven and let stand 5minutes before serving. Drizzle each serving with remaining sauce. Enjoy!