Heat the pan by heating 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Cook the chicken by adding 1 pound of cubed boneless skinless chicken breasts to the skillet and sautéing for 5-7 minutes until golden-brown and cooked through.

Mix the sauce by whisking together ½ cup low sodium soy sauce, ¼ cup water, ¼ cup light brown sugar, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil in a medium bowl. Add 1 teaspoon ground ginger, 2 minced garlic cloves, and 2 teaspoons cornstarch.

Add the sauce to chicken by pouring the teriyaki sauce mixture over the cooked chicken and simmering for 3-5 minutes until the sauce thickens.

Prepare the rice and veggies by cooking rice according to package instructions and preparing a side of steamed veggies.

Assemble the bowls by scooping cooked rice into each bowl, topping with glazed chicken and steamed veggies.

Garnish and enjoy by sprinkling sesame seeds and chopped green onions on top before serving.