Marinate the Chicken

In a medium bowl, combine chicken pieces with soy sauce, sesame oil, and cornstarch. Mix well so the chicken is evenly coated. Let it sit while you prepare the other components—this gives the meat time to absorb flavor and stay tender during cooking.

Make the Teriyaki Sauce

In a separate bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, hoisin sauce, grated ginger, minced garlic, and red chili flakes. Set aside. This sauce will caramelize beautifully later, giving the dish its signature sticky texture.

Sear the Chicken

Heat a large deep skillet or Dutch oven over medium-high heat. Add a light drizzle of oil. Once hot, add the marinated chicken in a single layer. Let it sear undisturbed for 2–3 minutes until golden, then stir and cook another 3–4 minutes until nearly cooked through. Remove the chicken from the pot and set aside.

Deglaze & Start the Rice

Without cleaning the pot, pour in the chicken broth. Scrape up the flavorful browned bits from the bottom using a wooden spoon. Add the rinsed jasmine rice, shredded carrots, and bell pepper. Stir to combine.

Simmer & Cook

Bring the pot to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and let the rice cook for 10 minutes. After that, layer the broccoli and the cooked chicken back on top. Cover again and cook for an additional 8–10 minutes, until the rice is fluffy and the liquid has been absorbed.

Finish the Sauce

While the rice is finishing, mix the cornstarch and water to make a slurry. Pour this into the reserved teriyaki sauce and whisk well. Once the rice and chicken are done, pour the sauce over everything in the pot. Gently stir to coat all the ingredients evenly. Simmer uncovered for 2–3 minutes until the sauce thickens and glazes the chicken beautifully.

Garnish & Serve

Sprinkle sesame seeds and green onions over the top. Serve hot straight from the pot for maximum flavor and coziness!