Cook the grain: Rinse brown rice or quinoa. Cook according to package directions. Fluff and let it cool slightly so it doesn’t steam your containers later.

Prep the sauce: In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, and red pepper flakes. In a separate cup, stir the cornstarch with cold water to make a slurry. Set both aside.

Chop smart: Cut chicken into bite-size pieces. Slice carrots and bell pepper, break broccoli into small florets, and mince garlic and ginger. Smaller, uniform pieces cook faster and more evenly.

Sauté aromatics: Heat oil in a large skillet over medium-high. Add garlic and ginger. Cook 30–45 seconds until fragrant, stirring constantly so they don’t burn.

Cook the chicken: Add chicken to the skillet in a single layer. Season lightly with pepper. Cook 5–7 minutes, stirring occasionally, until browned and cooked through. Remove chicken to a plate.

Quick-cook the veggies: In the same pan, add carrots and broccoli with a splash of water. Cover for 2–3 minutes to steam. Uncover, add bell pepper and snap peas, and stir-fry 2–3 minutes until crisp-tender.

Combine and sauce: Return chicken to the pan. Pour in the teriyaki sauce. Bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and lightly coats everything.

Taste and adjust: Add a squeeze of lime or a touch more honey if you want. If it’s too salty, add a tablespoon of water to mellow it out.

Assemble bowls: Divide rice or quinoa among 4 containers. Top with the teriyaki chicken and veggies. Sprinkle green onions and sesame seeds. Let cool 10–15 minutes before sealing.

Store: Seal tightly and refrigerate up to 4 days. Add hot sauce or a lime wedge when serving if you like a kick.