In a mixing bowl, whisk together 1 cup of soy sauce, 2 tablespoons of rice vinegar, 1 cup of brown sugar, 1 tablespoon of sesame oil, 1 tablespoon of grated ginger, and 3 minced garlic cloves until well combined.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the teriyaki sauce mixture and set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken breasts, season with salt and pepper, and cook for about 5-7 minutes or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the chopped broccoli florets and diced red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, stirring to coat evenly. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens and everything is heated through.
To serve, place cooked rice in bowls, top with the chicken and vegetable teriyaki mixture, and garnish with chopped green onions and sesame seeds. Enjoy the vibrant flavors of your homemade Chicken Teriyaki Bowl!
