Cook the rice. Prepare your rice according to package directions. Keep it warm. Leftover rice reheated with a splash of water also works well.

Prep the chicken and veggies. Cut chicken into bite-size pieces. Pat dry and season lightly with salt and pepper. Chop your chosen vegetables into uniform, bite-size pieces.

Mix the sauce. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil (if using), minced garlic, and ginger. Stir in red pepper flakes or sriracha if you want a little heat.

Brown the chicken. Heat a large skillet over medium-high. Add 1 tablespoon oil. Spread chicken in a single layer. Cook 5–7 minutes, turning once, until browned and cooked through. Remove to a plate.

Cook the vegetables. If the pan is dry, add a splash more oil. Add sturdier veggies like broccoli and carrots first. Stir-fry 3–4 minutes, then add quicker-cooking veggies like bell peppers or snap peas. Cook until crisp-tender, about 2–3 minutes more.

Combine and sauce. Return the chicken to the pan. Pour in the honey-garlic sauce and bring to a simmer over medium heat.

Thicken. Stir the cornstarch with water to make a slurry. Drizzle it into the pan while stirring. Simmer 1–2 minutes until the sauce is glossy and clings to the chicken and veggies. If it’s too thick, add a splash of water; if too thin, simmer another minute.

Taste and adjust. Add an extra splash of soy sauce for more savoriness or a squeeze of honey for sweetness. A squeeze of lime can brighten everything.

Assemble bowls. Spoon warm rice into bowls. Top with honey garlic chicken and vegetables. Garnish with green onions and sesame seeds. Serve with lime wedges if you like.