1. Prepare the Rice: Begin by cooking your rice according to package directions. For most white rice, combine 2 cups of uncooked rice with 4 cups of water or chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and the rice is tender. Once cooked, remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Make the Teriyaki Sauce: While the rice cooks, whisk together the teriyaki sauce, soy sauce, honey or brown sugar, grated ginger, and minced garlic in a small bowl. In a separate small bowl, combine the cornstarch and 2 tablespoons of cold water to create a slurry. Set both aside.

3. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cut chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through.

4. Add the Broccoli: Add the broccoli florets to the skillet with the chicken. Continue to cook for another 3-5 minutes, stirring occasionally, until the broccoli is crisp-tender and bright green. You want it cooked but still with a slight bite.

5. Thicken the Sauce: Pour the prepared teriyaki sauce mixture over the chicken and broccoli in the skillet. Bring the sauce to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency and coats the chicken and broccoli beautifully.

6. Assemble the Bowls: Divide the cooked rice evenly among your meal prep containers. Top each portion of rice with the teriyaki chicken and broccoli mixture.

7. Garnish and Serve: If desired, sprinkle with sesame seeds and sliced green onions for extra flavor and visual appeal. These bowls are now ready to be enjoyed immediately or stored for meal prep.