I'm a big fan of Chinese cuisine, but I've never been very good at making it.  I finally figured out I just didn't have very good recipes.  This is easy and it's quick.  More importantly, it's delicious!

For the teriyaki sauce:

1/4 cup soy sauce

2 Tbsp sweet rice wine

1 Tbsp honey

4 Tbsp brown sugar

1 garlic clove, minced

1/4 tsp ginger powder

1/2 Tbsp cornstarch

For the bowls:

1 lb chicken breast, sliced

2 cups cooked white rice (I like to use Jasmine rice)

8 oz broccoli florets

2 carrots, peeled and chopped

Sesame oil

Olive oil

Soy sauce

Sesame seeds and fresh sliced chives

Prepare your rice according to package directions.  Set aside and keep warm.

To make the sauce, mix together the cornstarch and 1 Tbsp of water in a small bowl, then set aside.  Whisk together all the sauce ingredients and 2 Tbsp of water in a small pot until combined.  Bring the mixture to a boil and lower the heat to a simmer.  Whisk in the cornstarch-water mixture and cook for 

1 - 2 minutes, until thickened.  Set the sauce aside in a warm place.

In a steamer set, steam the broccoli and the carrots over boiling water for 4 - 5 minutes, until they are tender with a little bite.  Toss the vegetables with a splash of soy sauce and rice wine.  Set the vegetables aside in a warm place.

Heat 1 tsp of sesame oil and 1 Tbsp of olive oil over medium-high heat in a large skillet.  Add diced chicken and cook it until it is golden and cooked through (about 5 minutes).  Pour half of the teriyaki sauce over the chicken and cook it for one more minute.

To assemble the bowl, add equal amounts of rice to each bowl.  Top the rice with broccoli, carrots and chicken.  Drizzle the bowls with the remaining teriyaki sauce, sesame seeds, and chives.