Saucy Teriyaki Chicken Bowl

Cook rice according to package instructions if not already done; keep warm.

In a medium bowl, whisk together all teriyaki sauce ingredients: soy sauce, honey, rice vinegar, water, cornstarch, garlic, ginger, and sesame oil. Set aside.

Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add sliced chicken and cook for 4-5 minutes until lightly browned and nearly cooked through. Remove chicken from skillet and set aside.

Add broccoli florets and thinly sliced carrot to the skillet. Stir-fry for a few minutes, then add the sliced capsicum and cook for a few more minutes until just tender.

Return chicken to the skillet with the vegetables. Pour in the teriyaki sauce and toss everything together. Cook for another 4-5 minutes, stirring often, until the sauce thickens and coats the chicken and veggies generously.

Taste and adjust seasoning if needed. Remove from heat. Squeeze lime juice over the dish to brighten it up.

To serve, spoon cooked rice into bowls, then top with saucy teriyaki chicken and veggies. Sprinkle sesame seeds and chopped coriander over each bowl. Serve with lime wedges on the side.