Rinse the jasmine rice under cold water until the water runs clear. In a small pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Meanwhile, whisk together the soy sauce, mirin, honey, minced garlic, grated ginger, and sesame oil in a bowl. This will be your teriyaki sauce.

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Sear the chicken until it starts to brown, about 3–4 minutes.

Pour the prepared teriyaki sauce over the chicken. Stir to coat well. Let it simmer for 4–6 minutes, until the sauce thickens slightly and the chicken is cooked through.

While the chicken cooks, steam or blanch the broccoli and carrot slices until they are bright and tender-crisp, about 3–4 minutes. If you prefer, you can sauté the vegetables quickly in a separate pan with a touch of oil.

To serve, spoon a portion of rice into each bowl. Top with the teriyaki chicken and a generous helping of the steamed vegetables. Drizzle any extra sauce from the pan over the bowls.

Finish with a sprinkle of sesame seeds and sliced green onions for a pop of color and a fresh bite.

If you like a little extra texture, you can add chopped nuts or a few sesame-studded crispy onions on top.