Whisk together soy sauce, honey, rice vinegar, grated fresh ginger, and minced garlic in a small bowl. In a separate tiny bowl, mix cornstarch with cold water until smooth. Set both aside—you'll use them soon.

Slice your chicken into bite-sized pieces, roughly one-inch cubes. This size cooks quickly and evenly while maximizing the surface area for that delicious glaze. Season lightly with a pinch of salt and pepper.

Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once shimmering, add your chicken pieces in a single layer. Let them sear without moving for about three minutes until golden brown on one side, then flip and cook until the other side is golden and the chicken is cooked through completely.

Pour your teriyaki sauce mixture over the cooked chicken and stir to coat everything evenly. Let it bubble for about thirty seconds, then add your cornstarch slurry while stirring constantly. The sauce will thicken beautifully within a minute, becoming glossy and coating each piece of chicken perfectly.

While the chicken cooks, you can quickly steam or blanch your broccoli until bright green and tender-crisp. Keep carrots and cucumbers raw for fresh crunch, or lightly sauté them if you prefer everything warm.

Scoop warm rice into serving bowls as your foundation. Arrange the glazed teriyaki chicken on top, then add your colorful vegetables around it. Sprinkle with sesame seeds and green onions for that final restaurant-quality touch.