Prep everything first. Slice the chicken thinly across the grain. Chop all vegetables into bite-size pieces. Mince garlic and grate ginger. Stir-fry moves fast, so having everything ready makes it easy.

Make the sauce. In a small bowl, whisk soy sauce, rice vinegar, honey, oyster sauce (if using), sesame oil, and broth. In a separate cup, mix cornstarch with water to make a slurry. Set both aside.

Cook the rice. Prepare your rice or cauliflower rice according to package directions. Fluff and keep warm.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.

Stir-fry the chicken. Add the chicken in a single layer. Season lightly with salt and pepper. Cook 3–5 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.

Sauté aromatics. In the same pan, add a small splash of oil if needed. Add garlic and ginger. Cook 30 seconds until fragrant, stirring so they don’t burn.

Cook the veggies. Add carrots and broccoli first and cook 2 minutes. Then add peppers, onion, and snap peas. Stir-fry 3–4 minutes until crisp-tender. You want a bit of bite left.

Add chicken and sauce. Return the chicken and any juices to the pan. Pour in the sauce and bring to a simmer.

Thicken. Stir the cornstarch slurry, then drizzle it in while tossing. Cook 1–2 minutes until the sauce is glossy and coats everything. Add red pepper flakes or sriracha if you like heat. Taste and adjust seasoning—more soy for salt, vinegar for brightness, or honey for balance.

Assemble meal prep bowls. Divide rice among containers. Top with the chicken and vegetables. Spoon extra sauce over each portion. Garnish with green onions and sesame seeds.

Cool and store. Let containers cool uncovered for 15–20 minutes before sealing to avoid condensation.