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Heat a large pan to medium-high heat. Add chicken, season with salt and pepper and cook until no longer pink 2-3 minutes.
Whisk all the ingredients for the teriyaki sauce in a small bowl.
Add the teriyaki sauce to chicken and cook for 4-5 minutes or until sauce is thick.Remove chicken from heat.
Add the broccoli florets and bell pepper to the same pan. Stir fry for 2-3 minutes or until the bell pepper is slightly softened.
Divide the chicken and broccoli into 4 meal prep containers. Add 1/2 cup of brown rice into each container. Sprinkle with sesame seeds (optional) and cover. refrigerate for up to 4 days.