Cook your rice: Make rice according to package directions so it’s ready when the chicken is done. Keep it warm. Day-old rice reheated in the microwave works great too.

Prep veggies and aromatics: Chop your vegetables into bite-size pieces. Mince the garlic and grate the ginger. Slice the green onions and keep the white and green parts separate.

Whisk the sauce: In a small bowl, combine soy sauce, water or broth, brown sugar, rice vinegar, and sesame oil. Stir until the sugar dissolves. In another tiny bowl, mix cornstarch and water to make a slurry.

Brown the chicken: Heat neutral oil in a large skillet over medium-high heat. Add ground chicken and break it into crumbles. Season lightly with a pinch of salt and pepper. Cook until no pink remains and the edges are lightly browned, about 5–7 minutes.

Add aromatics: Stir in garlic, ginger, and the white parts of the green onions. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.

Cook the veggies: Add your vegetables to the pan. Sauté 3–5 minutes, just until crisp-tender. If using edamame, add it in the last couple of minutes to warm through.

Sauce and thicken: Pour in the teriyaki sauce. Bring to a gentle simmer. Stir the cornstarch slurry, then drizzle it in while stirring. Cook 1–2 minutes until the sauce turns glossy and clings to the chicken and veggies.

Adjust and finish: Taste and adjust salt, sweetness, or heat. Add a pinch of red pepper flakes or a swirl of sriracha if you like it spicy.

Assemble bowls: Spoon rice into bowls, top with the teriyaki chicken and veggies, and finish with green onion tops and toasted sesame seeds. Add cucumber or a runny fried egg if you want extra richness.