Make the teriyaki sauce (full recipe linked). It can be made up to 2 weeks in advance and refrigerated in a sealed container.
Steam the rice: Rinse the rice thoroughly through a colander (this gets rid of the extra starch). Add the rice to a medium pot along with 2 cups of water. Cover and bring to a boil. Then reduce heat to medium-low heat and simmer, covered, for about 15-20 minutes, or until the liquid is fully absorbed and the rice is tender. Tip: leave a little opening on the lid to let some of the steam to escape. You can also cook it in a rice cooker.
Season chicken with salt and pepper on both sides, about ¼ teaspoon salt and a few grinds of pepper per chicken breast.
Heat 1 tablespoon of olive oil on a large skillet over medium heat. Cook chicken for 6-8 minutes on each side, or until internal temperature reaches 165 degrees F. Transfer to a plate and let rest for 10 minutes.
In a steamer basket set over a pot with about 1-2 inches of water at the bottom, steam broccoli and carrots until tender, covered.
Slice the chicken and brush with the prepared teriyaki sauce. If the teriyaki sauce is cold, I’d recommend warming it up first. You can use the same skillet you used to cook the chicken.
Assemble: Serve each bowl with steamed rice, chicken, and steamed vegetables, and edamame. Drizzle with more sauce to taste and garnish with sesame seeds and sliced scallions if desired. Enjoy!