Step 1

Cook rice according to instructions on packaging and steam vegetables to desired crispness. Set aside until ready to serve.

Step 2

Pat chicken dry with paper towels and season with salt and pepper. Heat a tablespoon of olive oil in a large, nonstick skillet over medium heat. When oil is hot, add chicken pieces and cook until no longer pink, turning a few times to brown on all sides.

Step 3

Meanwhile, in a small bowl whisk together soy sauce, ¼ cup of water or chicken broth, vinegar, brown sugar, garlic, ginger. Whisk in cornstarch until there are no lumps of cornstarch visible.

Step 4

Once chicken is cooked, pour the sauce into the pan with the chicken and simmer until thickened, stirring constantly, until it thickens into a glaze and coats the chicken.

Step 5

Remove from heat.

Step 6

Divide rice and veggies into bowls and top with the teriyaki chicken.