This Chicken Teriyaki Bowl is an easy-to-put-together weeknight meal - full of garlicky, sweet chicken with your favorite sautéed vegetables. Serve over a bowl of steamed rice and you've got yourself a meal everyone will love.
In a small bowl, combine the cornstarch and water until mixed. Set aside.
In a small saucepan, combine the remaining ingredients and bring to a boil. Let the sauce boil for 1 minute before removing from the heat. Let cool to thicken for about 10 minutes while you make the chicken and vegetables.
In a large sauté pan, heat olive oil or vegetable oil over medium-high heat. Add chicken and cook until cooked through, about 5-7 minutes. (You may want to do two batches because you don't want to crowd the pan or else your chicken won't crisp up)
Remove chicken from the pan into a bowl, toss with some of the teriyaki sauce. Set aside.
Add a touch more oil to the pan, add your vegetables, sautéing until tender, about 5-7 minutes.
Assemble bowl: place steamed white rice in bowl, add chicken, vegetables, matchstick carrots, and top with scallions and sesame seeds. Enjoy!