For the Chicken:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1–2 tbsp olive oil
• Salt & pepper to taste
• 3 cups cooked basmati or jasmine rice
• Steamed veggies of choice

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce (or coconut aminos)
• ½ cup chicken broth
• 2 tbsp light brown sugar (or dark brown sugar)
• ¼ cup honey
• 1 tsp garlic powder
• ½ tsp ground ginger
• ¾ tsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp cornstarch + ¼ cup cold water (slurry)

Garnish (optional):

• Sesame seeds
• Sliced green onions