Cook the rice: Rinse 2 cups of rice until the water runs clear. Cook according to package directions. For brown rice, plan on a longer cook time. Fluff and set aside.

Chop your vegetables: Cut broccoli into bite-size florets, slice bell pepper into strips, peel and slice carrot into thin coins, and chop green onions. Mince garlic and grate ginger.

Mix the sauce: In a bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, and ginger. In a separate small cup, stir cornstarch with 2 tablespoons of cold water to make a slurry. Keep the slurry separate until you’re ready to thicken.

Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season lightly with salt and pepper. This helps it brown well.

Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high. Add chicken in a single layer. Cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Remove to a plate.

Cook the veggies: In the same skillet, add a little more oil if needed. Toss in broccoli, bell pepper, and carrots with a pinch of salt. Stir-fry until crisp-tender, about 4–5 minutes. You want color but still some crunch.

Make it saucy: Return chicken to the pan. Pour in the teriyaki sauce base and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce turns glossy and thick enough to coat the chicken. If it gets too thick, splash in water.

Taste and adjust: Balance is key. Add a squeeze of lime for brightness, a pinch more sugar if you want sweeter, or extra soy for saltiness. Toss in green onions.

Assemble the bowls: Divide rice among 4–6 containers. Top with teriyaki chicken and vegetables. Sprinkle sesame seeds and add any extras like sriracha or pickled ginger.

Cool before sealing: Let bowls cool 10–15 minutes before covering. This helps prevent condensation and soggy rice.