Rinse the jasmine rice under cold water until the water runs clear.

Combine the rice and water in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes or until fluffy.

Once done, remove from heat and keep covered.

In a small bowl, mix together the soy sauce, mirin, honey, and cornstarch until smooth.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add chicken pieces and season with salt and pepper. Cook for about 6-8 minutes or until browned and cooked through.

Remove the chicken and set aside.

In the same skillet, add minced garlic and ginger. Stir for about 30 seconds until fragrant.

Toss in sliced onion, julienned carrot, bell pepper, and broccoli. Stir-fry for 4-5 minutes until tender-crisp.

Return the cooked chicken to the skillet.

Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat.

Allow it to cook for an additional 2-3 minutes, letting the sauce thicken.

Serve the teriyaki chicken mixture over the cooked jasmine rice.

Garnish with sliced green onions and sesame seeds for a beautiful finish.