Cook rice in rice cooker or on stove top as you usually do.

Drizzle a swirl of oil into a deep frying pan. Cook chicken, dicing it as it cooks. Allow to simmer until the juices evaporate and the chicken is fully cooked and browning. Add 1/4 c teriyaki or soy sauce and remove sauce and chicken from pan to a bowl.

Add another swirl of oil into the same pan and cook vegetables, starting with the hardest ones (like carrots) first.

Prepare a slurry of 1/3 c teriyaki sauce, a T sugar, garlic powder, 1 c water, and 3 T cornstarch. When all of the vegetables are in the pan and just starting to get tender. push the vegetables to the edges of the pan and make a center hole. Slowly pour the liquid slurry into the hot pan and whisk constantly until it begins to thicken. Combine all vegetables, sauce, and add back chicken. Heat through, ensure the vegetables are crisp-tender, serve over cooked rice.