1. In a bowl whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger

2. Add chicken breasts and coat evenly, marinate in refrigerator for at least 30 minutes

3. Rinse rice under cold water until clear, combine with 2 cups water and salt in a saucepan

4. Bring to a boil, reduce heat, cover and simmer for 15 minutes (30 minutes for brown rice), then let rest covered for 5 minutes

5. Heat oil in a non-stick pan over medium-high heat, sear chicken 5–6 minutes per side until cooked through

6. Set chicken aside, add reserved marinade and cornstarch mixture to pan, simmer until sauce thickens

7. Slice chicken and toss in teriyaki glaze

8. In a separate pan sauté or steam vegetables with olive oil and salt for 3–5 minutes

9. Divide rice among four containers, top with sliced chicken and vegetables

10. Drizzle extra sauce and garnish with sesame seeds and scallions if desired