Mix your soy sauce, honey, rice vinegar, ginger, garlic, and cornstarch in a small bowl — whisk it until the cornstarch dissolves completely. This is your teriyaki glaze magic happening right here. Set it to the side and grab your chicken pieces.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until it's shimmering and hot. You'll see it start to dance around the pan. Once it's ready, carefully add your chicken pieces in a single layer.

Let that chicken sit undisturbed for about 4-5 minutes until the bottom gets golden and crispy. Don't flip it constantly — that's the rookie move. You want that beautiful sear happening, trust me on this one.

Flip each piece and cook another 3-4 minutes until the chicken's mostly cooked through. Pour your glaze into the pan and stir everything together quickly. The sauce will start bubbling immediately and coat every piece.

Cook for 2-3 minutes while stirring constantly so the glaze caramelizes and thickens up around the chicken. If it looks watery at first, don't panic — it'll come together fast. Mine always sticks a little to the pan and that's totally fine.

Grab your cooked jasmine rice and divide it among four bowls. I usually make my rice the same day to keep it warm, but you can prep it ahead if you're meal prepping. Top each rice portion with the glazed chicken and all those yummy pan drippings.

Arrange your broccoli, shredded carrots, and bell pepper on top of each bowl. Sprinkle with sesame seeds and sliced green onion, then drizzle just a tiny bit of sesame oil over everything. You're done — and yes, it's this easy to make teriyaki chicken bowls at home.