Begin by cutting the boneless chicken thighs into bite-sized pieces. In a mixing bowl, combine the cornstarch, salt, ground ginger, and garlic powder. Toss the chicken pieces in this mixture until they are evenly coated.
In a large skillet or wok, heat the sesame oil over medium-high heat. Once the oil is hot, add the coated chicken pieces to the pan.
Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. The cornstarch will create a lovely crispy exterior.
Reduce the heat to medium and pour the teriyaki sauce over the cooked chicken. Stir well to ensure the chicken is evenly coated in the sauce, and let it simmer for an additional 2-3 minutes to thicken slightly.
While the chicken is simmering in the sauce, prepare your vegetables. In a separate pan, lightly sauté the napa cabbage, sliced carrots, and broccoli florets in a little more sesame oil for about 3-5 minutes, just until they are slightly tender but still crisp.
To serve, divide the cooked rice among serving bowls. Top with the teriyaki chicken and sautéed vegetables. Garnish with sliced radishes, fresh pineapple, and a sprinkle of sesame seeds for that extra crunch and flavor.
