Rinse the brown rice under cold water. In a saucepan, combine the rice, 1 3/4 cups low-sodium chicken or vegetable stock, and half of the ginger slices. Bring to a boil over high heat, uncovered.
Once boiling, cover the saucepan and reduce heat to the lowest setting. Simmer for about 35 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat 1 tablespoon of canola or coconut oil in a skillet or wok over medium-high heat. Add the chicken (cut into bite-size pieces if desired) and cook 8 to 10 minutes, turning occasionally, until cooked through. Transfer chicken to a plate.
Add the remaining 1/2 tablespoon oil to the skillet and heat. Add the broccoli, carrots, corn, green beans, and the remaining ginger slices. Cook, stirring frequently, for 5 minutes.
Add 3 tablespoons of water to the pan, cover, and steam the vegetables for 3 to 5 minutes, until crisp-tender. Uncover, then add the minced garlic and toasted sesame oil and cook, stirring, for about 30 seconds.
Return the cooked chicken to the skillet along with the teriyaki sauce and the cooked rice. Stir constantly and cook for about 2 minutes, until everything is heated through. Remove and discard the ginger slices before serving.
