teriyaki chicken with rice and broccoli

Nothing tastes better to me than teriyaki chicken. I don't know what it is but it is literally so good that I end up having seconds and sometimes thirds. Add broccoli and jasmyne rice and it's a divine meal. This recipe is from Eating Well and I actually made it a month ago but just now getting to posting about it. There were two things in this recipe that I had never tried before and bought just for this - grapeseed oil and tamari. Both were good and I use the grapeseed oil as an olive oil replacement since I don't have any right now.

Ingredients:
1 tbsp grapeseed oil
1 pound boneless, skinless chicken breasts, cut into pieces
1 cup broccoli 
1/4 cup low-sodium tamari 
2 tbsp pineapple juice
1 1/2 tbsp honey
1 tbsp rice vinegar
2 tsp garlic powder
2 tsp cornstarch
1 tsp ground ginger
jasmyne rice 
sesame seeds

Directions: 
In a large skillet over high heat, heat oil. Add chicken pieces and cook until brown, about 6 minutes. Add the broccoli stirring often until bright green and tender, about 5 minutes. While that is cooking, stir together tamari, pineapple juice, honey, vinegar, garlic powder, cornstarch, and ginger in a small bowl. 

Once the chicken and broccoli are done, add the mixture to the chicken in the pan. Cook over high heat, stirring constantly until the mixture is thickened, a few minutes. Remove from heat. Add to rice and top with sesame seeds.