Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat. Sauté the chicken for about 5-6 minutes on each side until cooked through.

In a medium mixing bowl, combine 8 ounces of teriyaki sauce with ¼ cup of brown sugar, whisk until smooth.

In a small bowl, mix 1 tablespoon of cornstarch with ¼ cup of water until fully combined.

Remove the chicken from the pan, slice it into 1-inch strips, and return to the pan with collected juices.

Add the teriyaki sauce mixture and cornstarch slurry to the chicken, stir to coat, and cook for a couple of minutes.

Raise the heat and let the sauce come to a gentle boil. Reduce heat and let it simmer for about 5 minutes until thickened.

Layer cooked rice in bowls, then top with teriyaki chicken, followed by steamed broccoli and carrots.

Garnish with sesame seeds and chopped green onions before serving.