Step 1

To make the teriyaki chicken, whisk together cornstarch and 1/4 cup water in a small bowl; set aside.

Step 2

In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.

Step 3

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Step 4

Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.

Step 5

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Step 6

Heat olive oil in a large skillet over medium high heat. Add bell peppers and cook, stirring occasionally, until just tender, about 7-8 minutes.

Step 7

Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.

Step 8

Divide rice into meal prep containers. Top with bell peppers and broccoli with chicken and reserved soy sauce mixture, sesame seeds and green onion, if desired.