Heat the sesame oil in a large skillet or wok over medium-high heat.
Once hot, add the diced chicken pieces and spread them out into a single layer.
Let them cook undisturbed for 2–3 minutes to get a good sear.

Stir the chicken and continue cooking for another 3–4 minutes until fully browned and cooked through.
Pour the teriyaki sauce over the chicken and toss to coat evenly.
Reduce the heat slightly and simmer for 2–3 minutes until the sauce thickens and glazes the chicken.

Meanwhile, steam the broccoli florets and julienned carrots until they are just tender-crisp.
This should take about 4–5 minutes, depending on your steamer and veggie size.
You want them bright and slightly firm to preserve their color and nutrients.

Divide the cooked jasmine rice into serving bowls.
Top each bowl with the teriyaki chicken, steamed broccoli, and carrots.
Sprinkle sesame seeds and sliced green onions on top for garnish.

Serve immediately while everything is hot and flavorful.
You can offer extra teriyaki sauce on the side if desired.
Enjoy your homemade restaurant-style meal without leaving your kitchen!