First, prepare my homemade Teriyaki sauce and let it cool a few minutes before starting the recipe. Prepare the rice as well so you can eat everything as soon as it's done cooking. NOTE: You will only be using 1/2 cup of the sauce to cook the veggies in and will have a bit leftover for drizzling or leftovers.
Add the water to a large sauce pan over medium heat. Once hot, add the bell pepper and cook, stirring often, 5 minutes.
Add the Thai chili peppers and broccoli and cook for 5 minutes, stirring often. Only add more water if needed, but you shouldn't need any, as the veggies release water and you don't want to make the broccoli soggy.
Add the 1/2 cup of prepared Teriyaki sauce and peas/carrot mixture. Stir everything together well so the sauce coats all the veggies.
Cover with a lid and steam for just 3-5 minutes until the broccoli is tender, but not mushy. Watch closely.
Serve with cooked rice and top the bowls with extra Teriyaki sauce if desired. I found it plenty flavorful and didn't need any extra, but it's up to you. Garnish with green onion and sesame seeds.
THAI CHILI PEPPERS: I used 3 chili peppers and it was SPICY as could be. I used 1 red, 1 green and 1 yellow (as pictured above) and they average 1-2 inches long. I loved it, but hubby and daughter coughed, haha. The peppers are a lovely addition and depth of flavor and one of my secret ingredients, so I wouldn't omit it, but start with one or 2 if sensitive. You can always add some fresh on top for more heat at the end if you'd like it more spicy. I bought mine at Sprouts in a container, which comes with a lot. Wash and store extra in the freezer and they will last a long time.