First things first — get that rice going before anything else. Whether you’re using a rice cooker or a stovetop pot, jasmine rice takes about 15 to 18 minutes to cook. So the moment you start the rice, you can work on everything else simultaneously. This kind of parallel cooking is what gets a full, impressive bowl on the table in under 30 minutes.

Meanwhile, in a small bowl, whisk together the soy sauce, honey, dark brown sugar, mirin, apple cider vinegar, garlic, and grated ginger until the sugar is fully dissolved. Then, in a separate tiny bowl, stir the cornstarch with cold water until smooth and lump-free, and stir that slurry right into the sauce. Finally, add the sesame oil and give it one more stir. Set the sauce aside — it’s ready to go when the chicken is done searing.

Now, pat your chicken pieces completely dry with paper towels — this step is non-negotiable. Moisture on the surface of the chicken creates steam instead of a sear, and you need that golden-brown crust for the sticky glaze to cling to properly. Season with salt and pepper, then toss the pieces in cornstarch until each one is lightly coated. Heat the oil in a large non-stick skillet or cast-iron pan over medium-high heat until it starts to shimmer, then add the chicken pieces in a single layer without crowding. Let them cook undisturbed for 3 minutes on the first side, then flip and cook another 3 minutes. You’re looking for a deep golden-brown color on both sides.

Here’s where the magic happens. Once the chicken is fully cooked through, reduce the heat to medium and pour the teriyaki sauce directly over the chicken in the skillet. It will immediately start bubbling and sizzling. Within about 2 to 3 minutes of stirring and tossing, the sauce transforms into a thick, sticky, beautifully glossy glaze that coats every single piece of chicken. If it gets too thick, add a tablespoon of water and toss again. Remove from heat, drizzle the pan juices over everything, and let it rest for 2 minutes.

In a separate skillet or in the same pan after removing the chicken, heat a touch of oil over medium-high heat and toss in the broccoli florets, sliced red bell pepper, and carrots. Stir-fry everything together for about 4 minutes until tender-crisp — you want the veggies bright and colorful, not soggy. Add the shelled edamame in the last minute since it just needs to warm through. Lightly season with a pinch of salt and pepper.

Now, assemble your masterpiece. Spoon a generous base of fluffy jasmine rice into each bowl. Pile the sticky glazed chicken right on top, then arrange the stir-fried vegetables around the sides. Spoon any remaining teriyaki glaze from the pan over the chicken — don’t waste a single drop of that sauce. Finish with a sprinkle of toasted sesame seeds and sliced green onions. Add a drizzle of sriracha if you like a little kick, and serve immediately.