Cook your base. Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For faster prep, use pre-cooked rice packs or frozen cauliflower rice.

Chop the veggies. Cut broccoli into small florets, slice bell pepper into thin strips, peel and slice carrots, and trim snap peas. Mince the garlic and grate the ginger.

Make the sauce. In a bowl, whisk soy sauce, maple syrup, rice vinegar, sesame oil, water, garlic, and ginger. In a separate small cup, mix cornstarch with an equal amount of water until smooth.

Prep the chicken. Pat chicken dry and cut into bite-size pieces. Season lightly with salt and pepper. This helps sear and keeps the meat juicy without overpowering the sauce.

Sear the chicken. Heat a large skillet over medium-high. Add oil. Cook chicken in a single layer, undisturbed, for 2–3 minutes to brown, then stir and cook until no longer pink, about 5–7 minutes total. Work in batches if needed.

Add the sauce. Reduce heat to medium. Pour the teriyaki mixture into the pan and simmer for 1–2 minutes.

Thicken. Stir the cornstarch slurry, then add it to the skillet. Cook, stirring, until the sauce turns glossy and thick enough to coat the chicken, 1–2 more minutes. If it gets too thick, splash in a bit of water.

Cook the veggies. You can steam the broccoli, carrots, and snap peas until crisp-tender, 3–5 minutes, or quickly stir-fry them in a separate pan with a teaspoon of oil. Add bell pepper in the last minute to keep it bright and slightly crunchy.

Assemble. Divide rice among 4–5 meal prep containers. Add a generous scoop of chicken teriyaki and a portion of veggies to each. Spoon any extra sauce over the rice and vegetables.

Garnish. Top with sesame seeds and green onions. Add a pinch of red pepper flakes if you like heat. Let containers cool uncovered for 10–15 minutes before sealing.