Set two large skillets or sauté pans on the stove top. Make sure one sauté pan has a well fitting lid. If cooking rice, also set out a large pot for the rice, and follow the package instructions.
Chop the chicken into 1-inch pieces. Place the chicken in a bowl and toss with cornstarch, salt, ground ginger, and garlic powder. Mix well.
Chop the remaining fresh produce.
Add the carrots to the sauté pan with a lid. Pour 1/3 cup of water into the pan and turn the heat on medium. Cover with a lid and steam the carrots for 5 minutes. Then push the carrots to one side of the pan and add in the broccoli florets and the napa cabbage. Sprinkle the tops with salt and pepper. Cover again and steam for another 3 minutes. Then remove from heat.
While the veggies are steaming, place the sesame oil in the other skillet and set over medium heat. Once the oil is hot, add the chicken pieces to the skillet. Stir fry the chicken pieces for 3 to 4 minutes, until mostly cooked. Then pour in the teriyaki sauce. Simmer for another 2 to 3 minutes until the sauce thickens around the chicken pieces. Remove from heat.
To assemble: Scoop 1 cup of cooked rice into four bowls. Top each rice bowl with an equal portion of hot teriyaki chicken, steamed napa cabbage, sliced carrots, and broccoli florets. Then garnish with cool sliced radishes, fresh pineapple, and a good sprinkling of sesame seeds. Serve warm.
