Heat 1-2 Tbsp olive oil in a frying pan over medium heat. Add chicken to hot oil and cook for 5-6 minutes each side until internal temperature reaches 165 degrees.

Measure 8oz of Teriyaki Sauce and ¼ cup brown sugar. Set aside.

In a separate bowl mix ¼ cup water with 1 Tbsp cornstarch. Set aside.

Once the chicken is done, remove from heat cut into 1” strips. Return to the pan and add the teriyaki sauce, brown sugar and water/cornstarch mixture, mix well. Set your burner to medium-high and heat until sauce begins to bubble . Once the sauce starts bubbling, reduce heat and simmer for approximately 5mins, stirring frequently. Sauce should thicken up. Once it reaches desired thickness remove from heat.

Prepare your bowls with 1 cup of rice, add approximately ½ cup of teriyaki chicken. Add steamed vegetables. Top with sesame seeds and green onions