• Rinse the rice.

In a small sauce pot, combine the rice and 1½ cups [3 cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.

• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Cut the broccoli into 1-inch florets; trim any coarse stems.
• Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
• Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch pieces.
• Coarsely chop the cilantro for garnish.

• Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli and mushrooms and cook, stirring occasionally, until just tender, 5 to 7 minutes.
Add the chicken and any accumulated juices, bok choy, carrots, and teriyaki sauce blend and cook, stirring occasionally, until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is thickened slightly, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the rice to individual bowls and top with the chicken stir-fry. Garnish with the cilantro and serve.