📖 Instructions

1. Cook the Rice: If using a rice cooker, follow the manufacturer's instructions. Otherwise, in a medium pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and rice is tender. Fluff with a fork and set aside.
2. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. This helps it cook quickly and evenly.
3. Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, ginger, garlic, and cornstarch. Ensure there are no lumps from the cornstarch for a smoother sauce.
4. Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides and cooked through. This usually takes about 5-7 minutes. Don't overcrowd the pan; cook in batches if needed.
5. Add Broccoli: Toss the broccoli florets into the skillet with the cooked chicken. Stir-fry for about 3-5 minutes, until the broccoli is bright green and slightly tender-crisp. Add a splash of water to the pan and cover for a minute or two to steam the broccoli if you like it softer.
6. Pour in the Sauce: Pour the teriyaki sauce over the chicken and broccoli. Stir continuously until the sauce thickens and evenly coats the chicken and broccoli. This should only take a minute or two. Be careful not to overcook, as the sauce can become too thick and sticky.
7. Assemble the Bowls: Divide the cooked rice among bowls. Top with the teriyaki chicken and broccoli mixture. Garnish with sesame seeds and chopped green onions, if desired.
8. Pack Your Bento (Optional): If packing as a bento, allow the rice and chicken to cool slightly before placing them in separate compartments to prevent the rice from becoming soggy.