Cook the brown rice. Rinse 1 cup uncooked brown rice under cold water. Cook according to package directions (usually 45 minutes on the stovetop or use a rice cooker). Fluff and keep warm.

Prep the chicken. Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper. This helps the chicken sear instead of steam.

Make the sauce base. In a small bowl, whisk soy sauce, honey, rice vinegar, mirin (if using), water, and sesame oil. In another small cup, stir cornstarch with water to make a smooth slurry and set aside.

Sear the chicken. Heat the neutral oil in a large skillet over medium-high. Add chicken in a single layer. Cook 6–8 minutes, turning once, until browned and just cooked through. Transfer to a plate.

Aromatics time. In the same skillet, reduce heat to medium. Add a splash more oil if needed. Add garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds until fragrant, stirring constantly.

Build the teriyaki. Pour the sauce base into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened.

Combine and glaze. Return the chicken (and any juices) to the skillet. Toss to coat and simmer 1–2 minutes so the sauce clings. If using vegetables, sauté or steam them separately until crisp-tender, then fold into the pan.

Finish. Taste and adjust seasoning: add a splash more vinegar for brightness or a drizzle of honey for sweetness. Sprinkle with sesame seeds and the green parts of the green onions.

Serve. Spoon over warm brown rice. Add a squeeze of lime or a bit of pickled ginger if you like a little zing.