In a mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, and cornstarch until smooth and well combined. Set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Season the cubed chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped broccoli and diced red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and veggies. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.
To serve, place a generous portion of cooked rice in a bowl. Top with the chicken and vegetable mixture. Garnish with chopped green onions and sprinkle sesame seeds on top for an added crunch. Enjoy your homemade Chicken Teriyaki Bowl!
