In a small bowl, toss chicken with salt, pepper, and ginger powder.

Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Add chicken. Saute until chicken is cooked through (no longer pink inside).

Remove chicken from pan and set aside.

In a small sauce pan over medium-high head, add garlic cloves and saute for about 1 minute.

Reduce heat to medium. Add honey, soy sauce, brown sugar, rice wine vinegar, cooking sherry, and sesame oil. Whisk until very smooth. Bring to a simmer and let simmer for about 3 minutes, whisking frequently.

Next, in a small bowl, mix together cornstarch and water. Whisk into sauce pan. Continue to let mixture gently simmer (reduce heat if necessary to achieve this), whisking frequently, until mixture has thickened to about the consistency of molasses. This will take about 10 minutes.

Remove from heat. Stir chicken into teriyaki sauce and set aside. NOTE: You need to remove the chicken from the juices it's sitting in, or it may make your sauce runny.

Fill a medium sized bowl half way full of ice and cold water. Set aside.

Fill a medium pot with water and bring to a boil. Add broccoli and boil for 2 minutes.

Then, remove broccoli from pot and transfer to ice bath. Let sit for about 2 minutes, the remove the broccoli and transfer to paper towels to ddry.

In the skillet you used for the chicken, heat butter and sesame oil over medium heat. Add onion, pepper and carrots. Season with salt and pepper to taste. Saute until vegetables are softened, about 6 minutes.

In a sauce pan, bring water, butter, and salt to a boil. Add rice and stir. Reduce to a simmer and cover. Let simmer for 15 minutes, or until water is absorbed. Fluff before serving.

Serve chicken with teriyaki sauce, broccoli, and vegetables over rice. Sprinkle chicken with sesame seeds and diced chives or green onion if desired.