In a small bowl, combine the soy sauce, brown sugar, garlic, and ginger.
Add the chicken to a Ziplock bag or bowl, and pour the marinade all over. Mix well, seal the bag (or cover the bowl), and transfer to the fridge to marinate for at least 15 minutes.
Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add half the chicken and cook for 4-5 minutes until cooked through.
Divide the steamed rice between bowls. Top with teriyaki chicken, and steamed broccoli, and garnish with sesame seeds and green onions. Enjoy!
