1. Toss sliced chicken with 1 tablespoon cornstarch until evenly coated.

2. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl; stir in cornstarch slurry and set aside.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat; add chicken in a single layer and cook 3–4 minutes per side until golden and nearly cooked through; transfer to a plate.

4. Add remaining oil to the skillet; cook carrots and bell pepper for 2 minutes, then add broccoli and cook 3 more minutes until vegetables are crisp-tender.

5. Return chicken to the pan and pour in the teriyaki sauce; stir continuously as the sauce thickens to coat all ingredients, about 2–3 minutes.

6. Taste and adjust seasoning with extra soy sauce or honey for saltiness and sweetness; add water if sauce becomes too thick.

7. Serve immediately over rice, sprinkled with sesame seeds and chopped green onions or cilantro.