Cook the rice: Prepare brown rice according to package directions. Fluff and keep warm. For a lighter option, steam cauliflower rice and season lightly with salt.

Mix the sauce: In a small bowl, whisk soy sauce, maple or honey, rice vinegar, sesame oil, garlic, and ginger. In a separate cup, stir cornstarch with water to make a slurry. Set both aside.

Prep the chicken: Trim excess fat and cut chicken into bite-size pieces. Pat dry and season lightly with salt and pepper.

Sear the chicken: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, stirring occasionally, until browned and just cooked through.

Add the sauce: Pour the teriyaki base into the skillet with the chicken. Bring to a gentle simmer.

Thicken: Stir the cornstarch slurry, then drizzle it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and coats the chicken. If too thick, add a splash of water.

Cook the veggies: In a second pan, sauté broccoli, bell pepper, snap peas, and carrots with a drizzle of oil and a pinch of salt for 3–5 minutes until crisp-tender. For extra flavor, add a splash of water to steam briefly at the end.

Assemble the bowls: Divide rice among bowls. Top with teriyaki chicken and veggies. Spoon extra sauce over the top.

Garnish: Finish with green onions, sesame seeds, and red pepper flakes if you like heat. A squeeze of lime brightens everything.

Taste and adjust: If you want sweeter, add a tiny drizzle of honey. For salt, add a splash more soy sauce. Keep adjustments small.