1-First: rinse and cook 1 cup of rice according to package instructions, then set it aside to keep warm. This provides a fluffy base for your bowl.

2-Next: prepare the teriyaki sauce by mixing 1/2 cup low sodium soy sauce, 1/2 cup water, 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, 2 tablespoons honey, and 3 teaspoons cornstarch in a bowl.

3-Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned and no longer pink inside, which takes about 6-7 minutes. Drain any excess liquid to keep the dish from getting watery.

4-Pour the teriyaki sauce over the cooked chicken and stir continuously until the sauce thickens, about 3-4 minutes. Meanwhile, steam your vegetables until they’re tender but crisp.

5-For the final assembly, serve the chicken and sauce over the rice, add the steamed vegetables, and garnish with sesame seeds and chopped green onions.