Earlier in the day, prepare the teriyaki sauce, as it tastes better if it can sit in the fridge for a few hours. To prepare the teriyaki sauce, combine sugar, soy sauce, apple cider vinegar, garlic, ginger, and black pepper in a small saucepan. Bring to a boil over medium-high heat. While the soy sauce mixture is heating, whisk together cornstarch and cold water. When the soy sauce mixture comes to a full boil, whisk in cornstarch mixture and stir sauce until thickened. Remove from heat and allow to cool, then transfer it to a sealable container and place in the fridge for a few hours.

Cook rice according to package directions.

Boil the broccoli and edamame together until the broccoli is tender. Drain and set aside.

In a large skillet over the stove top on medium-high heat, add olive oil, chicken breasts, green onions, red cabbage, shredded carrots and red bell pepper. Season with salt and pepper or all-purpose seasoning.

Cook, while stirring, until chicken is no longer pink and veggies are tender. You may need to cook it in shifts if you're not halving the recipe. Drain juices and stir in 1/2 cup teriyaki sauce and cooked broccoli and edamame. Stir and heat through.

Serve chicken and veggie mixture over cooked rice and drizzle generously with teriyaki sauce (homemade or store-bought).