Step 1

Shake together all honey sesame sauce ingredients and set aside.

Step 2

Cook rice according to package instructions. Divide between 4 storage containers.

Step 3

Heat 1 tablespoon olive oil in a large pan. Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. Add to the rice in the storage containers.

Step 4

Add remaining 1 tablespoon olive oil to pan. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7-10 minutes, until cooked through.

Step 5

Add the sauce to the pan and simmer for 2 minutes, until thickened.

Step 6

Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.

Step 7

Store in the fridge for up to 4 days. Reheat to serve.