Prepare the Teriyaki Sauce Base: In a medium saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir everything together and bring the mixture to a gentle simmer so the flavors start blending into a rich teriyaki sauce.

Mix the Cornstarch Slurry: In a small bowl, whisk the cornstarch with the remaining ¼ cup cold water until completely smooth. This mixture will help thicken the teriyaki sauce.

Thicken the Sauce: Slowly pour the cornstarch mixture into the simmering sauce while whisking constantly. Continue simmering for about 2–3 minutes until the sauce thickens into a glossy teriyaki glaze. Remove the pan from the heat and set the sauce aside.

Season the Chicken: Heat a large skillet over medium-high heat and add a little oil. Season the cubed chicken with salt and pepper, ensuring every piece is lightly coated.

Cook the Chicken: Add the chicken to the hot skillet and cook for about 3–4 minutes per side. The chicken should become lightly browned on the outside and fully cooked through in the center.

Coat Chicken with Teriyaki Sauce: Pour the prepared teriyaki sauce over the cooked chicken and toss to coat evenly. Let it cook for another 1–2 minutes until the sauce warms through and clings to the chicken.

Build the Teriyaki Chicken Bowls: Start with a bed of steamed rice in each bowl. Add the teriyaki chicken on top, then arrange the broccoli, carrots, and cucumber around the bowl for a colorful, balanced meal.

Garnish and Serve: Finish the bowls with sliced green onions and a sprinkle of sesame seeds. Serve the teriyaki chicken bowls warm for a comforting and flavorful meal.