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

Heat a skillet over medium heat. Add the chicken thighs and cook for about 5-7 minutes on each side until browned and cooked through.

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

In the same skillet, add a splash of water and the broccoli, carrots, and snap peas. Cover and steam for about 3-4 minutes until tender.

Return the sliced chicken to the skillet, pour in the teriyaki sauce, and stir to coat. Cook for an additional 2-3 minutes until heated through.

To serve, place a scoop of rice in a bowl, top with the teriyaki chicken and vegetables, and garnish with sesame seeds and green onions.