Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions.

Once cooked, fluff the rice with a fork and set aside.

In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until well combined.

Heat a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 7-10 minutes.

Pour the teriyaki sauce over the chicken and simmer for an additional 5 minutes, allowing the sauce to thicken slightly.

In the same skillet, add the broccoli, carrots, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Divide the cooked rice among four bowls. Top with the teriyaki chicken and vegetables.

Garnish with toasted sesame seeds and sliced scallions before serving.