Cook the rice. Rinse the rice under cold water until the water runs mostly clear. Cook according to package directions. For extra flavor, use chicken broth and a pinch of salt. Fluff and let it steam off a bit so the grains stay separate.

Whisk the sauce. In a bowl, combine honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate small cup, mix cornstarch with water to make a slurry. Set both aside.

Prep the chicken. Pat chicken dry and season lightly with salt and pepper. Cutting it into even pieces helps it cook quickly and stay juicy.

Sear the chicken. Heat a large skillet over medium-high heat with 1 tablespoon oil. Add half the chicken in a single layer. Sear 2–3 minutes per side until browned and mostly cooked through. Transfer to a plate and repeat with remaining chicken if needed.

Sauté aromatics. Reduce heat to medium. Add a small splash of oil if the pan is dry. Stir in minced garlic (and ginger if using) and cook 30–45 seconds until fragrant, not burned.

Build the sauce. Pour in the honey-soy mixture and bring to a simmer. Stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens and turns glossy.

Coat the chicken. Return the chicken and any juices to the pan. Toss to coat and simmer 1–2 minutes until the chicken is fully cooked and the sauce clings.

Quick-cook the veggies. Steam or sauté broccoli, bell pepper, and snap peas until crisp-tender. You can do this in a separate pan or steam the broccoli in the microwave with a splash of water, then toss with a pinch of salt.

Assemble. Divide rice among 4–5 meal prep containers. Top with chicken and a spoonful of extra sauce. Add veggies to the side. Garnish with green onions and sesame seeds.

Cool and store. Let containers cool uncovered for 15–20 minutes before sealing and refrigerating.