Cooking Instructions:

In a medium bowl, prepare the teriyaki sauce by combining soy sauce, brown sugar, honey, minced garlic, and optional ingredients like ginger, rice vinegar, and sesame oil. Stir until the sugar is fully dissolved, and set aside.

Heat a skillet over medium heat and add the boneless, skinless chicken thighs. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, pour in the prepared teriyaki sauce and bring it to a gentle simmer. In a separate small bowl, mix the cornstarch with water until smooth, then add it to the sauce to thicken. Continue to simmer for a few minutes until the sauce reaches your desired consistency.

Slice the cooked chicken thighs and return them to the skillet, tossing them in the teriyaki sauce to coat evenly. Allow the chicken to heat through for an additional minute.

While the chicken simmers, steam broccoli and carrot slices in a separate pot until they are tender but still crisp.

Serve the teriyaki chicken over a bed of cooked rice, topped with the steamed vegetables. Drizzle extra teriyaki sauce over the top, and garnish with sesame seeds and chopped green onions if desired.

For extra tips, remember to keep an eye on the cooking time for the chicken to prevent it from drying out. If you prefer a spicier kick, feel free to add chili flakes or sriracha to the sauce.

Preparing the teriyaki sauce ahead of time can also save you time on busy weekdays, and don't hesitate to experiment with different vegetables or proteins to make this dish your own!