1. Prepare Rice and Vegetables:

• Cook jasmine rice according to package directions if you don’t have pre-cooked rice available. Keep warm.
• Steam the broccoli florets and julienned carrots together until they reach your desired level of tenderness (tender-crisp is usually best, typically 5-7 minutes). Drain well and set aside.

2. Cook the Chicken:

• Heat the sesame oil in a large skillet or wok over medium-high heat.
• Once the oil is hot, add the diced chicken breast to the skillet.
• Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes.

3. Add Teriyaki Sauce:

• Pour the teriyaki sauce over the cooked chicken in the skillet.
• Bring the sauce to a simmer and let it cook with the chicken for 2-3 minutes, stirring to coat the chicken evenly as the sauce glazes slightly.

4. Assemble the Bowls:

• Divide the cooked jasmine rice evenly among your serving bowls.
• Top the rice with the steamed broccoli and carrots.
• Spoon the teriyaki chicken and sauce over the vegetables and rice.

5. Garnish and Serve:

• Garnish the bowls generously with sesame seeds and sliced green onions.
• Serve immediately while hot.