Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
1/2 cup low-sodium soy sauce, 1/3 cup water, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons rice vinegar, 1 clove garlic, 1 teaspoon ground ginger
Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat.
1 tablespoon cornstarch, 2 tablespoons warm water
In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook and crumble until the meat is no longer pink.
1 pound ground chicken, 1 teaspoon onion powder, 2 cloves garlic
Add in the broccoli and carrots and stir well.
1½ cups finely chopped broccoli, 3/4 cup thinly sliced baby carrots
Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes. * You may have to turn the heat to low if it's boiling or getting too hot. Serve over cooked white rice and garnish with green onions and sesame seeds.
cooked white rice for serving, chopped green onions & sesame seeds