Start cooking the rice according to package directions—this is the longest-cooking element and should go first. While the rice cooks, mince the garlic cloves and slice the scallions, setting them aside in separate bowls. Cut the broccoli into 1-inch florets and dice the chicken breasts into 1/2-inch cubes, keeping the chicken on a plate or cutting board until needed.

Place the diced chicken in a bowl or resealable bag and add the cornstarch, tossing until all pieces are evenly coated—this creates a light crust that helps thicken the sauce and keeps the chicken tender. In a separate bowl, whisk together the brown sugar, ginger, mirin, soy sauce, and water until the sugar dissolves and the mixture is smooth. I like to use a fork to really break down any ginger lumps so the sauce is silky, not gritty.

While the rice finishes cooking, heat a large skillet over medium-high heat. Add the olive oil and let it shimmer, then add the cornstarch-coated chicken in a single layer, letting it sit undisturbed for 2-3 minutes before stirring. Continue cooking until the chicken is golden on the edges and no longer pink inside, about 5-7 minutes total. Meanwhile, you can roast the broccoli florets in a separate oven-safe pan at 400°F for about 12-15 minutes until lightly charred and tender—or simply blanch them in boiling salted water for 3-4 minutes if you prefer.

Reduce the skillet heat to medium and add the minced garlic from Step 1, stirring constantly for about 30 seconds until fragrant. Pour in the teriyaki sauce mixture from Step 2 and stir well, bringing it to a gentle simmer. I've found that cooking the sauce for 2-3 minutes allows the flavors to meld beautifully and the sauce to thicken slightly—it should coat the back of a spoon but still be pourable. The cornstarch on the chicken will help thicken the sauce naturally, creating that glossy teriyaki consistency.

Divide the cooked rice from Step 1 among meal prep bowls or containers. Top each bowl with a portion of the roasted broccoli from Step 3, then spoon the teriyaki chicken and its glaze over the top. Drizzle with the toasted sesame oil for extra flavor, then sprinkle with the sliced scallions from Step 1 and the toasted sesame seeds. These bowls keep well refrigerated for 3-4 days, making them perfect for meal prep.