Cook the rice. Rinse 2 cups of rice under cool water until it runs clear. Add to a pot or rice cooker with the appropriate water ratio (usually 1:1.25 for jasmine, 1:1.5 for basmati, 1:2 for brown). Cook and fluff. Keep covered.

Make the sauce base. In a bowl, whisk soy sauce, water, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, and optional sriracha. Set aside.

Prep the chicken. Pat chicken dry and cut into bite-sized pieces. Season lightly with salt and pepper. Thighs stay juicier, but breasts also work well.

Sear the chicken. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook chicken in two batches so it browns instead of steams. Sear 4–5 minutes per side until cooked through and golden. Transfer to a plate.

Cook the veggies. In the same pan, add a little more oil if needed. Toss in broccoli, sliced bell pepper, and thinly sliced carrots. Stir-fry 3–5 minutes until crisp-tender. Season with a pinch of salt.

Thicken the sauce. Pour the sauce base into the pan with the veggies. Bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thick.

Combine. Return chicken and any juices to the pan. Toss to coat in the sauce. Simmer 1 minute to heat through. Taste and adjust with more vinegar for brightness or honey for sweetness.

Portion. Divide cooked rice among 5 meal-prep containers. Spoon chicken and veggies over the rice. Sprinkle with sesame seeds and chopped green onions. Add lime wedges if you like.

Cool before sealing. Let containers sit, uncovered, for 15–20 minutes so steam escapes. Then seal and store.