1-First, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 4 cubed boneless skinless chicken breasts and cook until they are browned and no longer pink inside, which takes about 5-7 minutes. Be sure to drain any excess liquid for better texture.

2-Next, in a medium bowl, whisk together 1/2 cup low sodium soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil if using, 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch to form the teriyaki sauce. This mixture is what gives the dish its glossy finish.

3-Once the chicken is ready, pour the sauce over it in the skillet. Stir and cook until the sauce thickens and coats the chicken evenly, about 2-3 more minutes. While that’s happening, prepare your rice according to package instructions and steam your vegetables like broccoli or carrots until they’re tender.

4-Finally, assemble your bowl by placing rice at the base, adding the steamed vegetables, and topping with the glazed chicken. Garnish with sesame seeds and chopped green onions, and drizzle extra sauce if you like. This quick method keeps everything fresh and tasty.