Cook your base. Make rice according to package directions. Fluff and set aside. If using cauliflower rice, sauté with a little oil and salt for 5–6 minutes until tender.

Prep the veggies. Chop the broccoli into small florets, slice the bell pepper, and shred carrots if not pre-shredded. Smaller pieces cook faster and fit nicely in containers.

Make the sauce. In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha if using. In a separate cup, stir cornstarch with cold water until smooth. Keep both nearby.

Sear the chicken. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large skillet over medium-high heat with the oil. Add chicken in a single layer and cook 6–8 minutes, stirring occasionally, until browned and just cooked through. Don’t overcrowd; work in batches if needed.

Steam-sauté the veggies. Push chicken to one side of the pan (or remove temporarily). Add broccoli and bell pepper to the empty space with a splash of water. Cover for 2–3 minutes to steam lightly, then uncover and sauté another 2 minutes until crisp-tender. Return chicken to the center if you removed it.

Add the sauce. Pour the teriyaki mixture into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce turns glossy and thick enough to coat the chicken and veggies.

Adjust to taste. Taste the sauce. Add a pinch more honey for sweetness, a splash of vinegar for brightness, or more soy/tamari for salt. The flavor should be balanced and bold.

Assemble the bowls. Divide rice among 4 to 5 meal prep containers. Spoon teriyaki chicken and veggies over the rice. Sprinkle with green onions and sesame seeds. Add shredded carrots on the side for crunch, or stir them in if you prefer them tender.

Cool before sealing. Let containers sit uncovered 15–20 minutes until steam dissipates. This prevents condensation and soggy rice.

Store. Seal and refrigerate. Reheat when ready to eat or enjoy cold if that’s your style.