In a mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, and cornstarch until well combined.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Season the cubed chicken breasts with salt and pepper. Once the oil is hot, add the chicken and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli and diced red bell pepper, stirring frequently for about 4-5 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and veggies, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
To assemble your Chicken Teriyaki Bowl, spoon cooked rice into bowls, top with the teriyaki chicken and vegetable mixture, and garnish with chopped green onions and sesame seeds. Enjoy your flavorful creation!
