Cook the jasmine rice according to package instructions. Typically, use 1 cup of rice to 1.5 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until water is absorbed. Fluff with a fork and set aside.

In a small bowl, combine soy sauce, mirin, and sugar. Stir until the sugar is dissolved. This will be your teriyaki sauce.

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the sliced chicken breasts and cook for about 5-7 minutes, until browned and fully cooked. Stir occasionally.

Add the prepared teriyaki sauce to the skillet with the chicken. Bring to a simmer and cook for an additional 5 minutes, allowing the sauce to thicken slightly and coat the chicken.

While the chicken cooks in the teriyaki sauce, steam the broccoli florets. You can do this by placing them in a pot with a small amount of boiling water, covering, and cooking for about 5-6 minutes until tender but still bright green. Alternatively, you can microwave them with a tablespoon of water in a covered bowl for 3-4 minutes.

Once the chicken is cooked and the sauce has thickened, remove it from heat. Prepare to assemble the bowls.

In each bowl, start with a serving of jasmine rice. Top with a generous portion of the teriyaki chicken and drizzle extra sauce from the skillet over the top.

Add steamed broccoli florets on the side of each bowl. Sprinkle sesame seeds over the chicken and broccoli for garnish.

Serve hot and enjoy your Chicken Teriyaki Bowl!