Preparation

• 1.

  Heat sesame oil in a large skillet over medium heat.

• 2.

  Add the sliced chicken to the skillet and season with salt and pepper. Cook until browned, about 5-6 minutes.

• 3.

  Stir in the teriyaki sauce and cook for another 3-4 minutes, until the chicken is cooked through and the sauce is thickened.

• 4.

  While the chicken is cooking, steam the broccoli and carrots until tender, about 5 minutes.

• 5.

  Assemble the rice bowl: on each plate, place a generous scoop of cooked jasmine rice.

• 6.

  Top the rice with the teriyaki chicken and arrange the steamed broccoli and carrots on the side.

• 7.

  Garnish with sliced green onions and sesame seeds before serving.