Begin cooking your rice using your preferred method (I love my rice cooker!). Add 1 tbsp rice vinegar for flavor. While it cooks, move on to prepping the stir fry.
1 cup Jasmine Rice (dry), 1 tbsp rice vinegar
Toss diced chicken breast with cornstarch, salt, pepper, and garlic powder. Set aside.
2 lbs boneless skinless chicken breast, 1 tbsp cornstarch, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp garlic powder
In a small bowl, whisk together soy sauce, honey, vinegar, garlic, and sesame oil. In a separate small dish, stir the cornstarch with cold water to make a slurry, then add the slurry to the sauce and whisk until fully combined.
1/2 cup low-sodium soy sauce, 2 tbsp honey, 2 tbsp rice vinegar, 2 tbsp minced garlic, 1/2 tbsp sesame oil, 1 tsp cornstarch, 1 tbsp cold water
Heat a large nonstick skillet over medium-high. Lightly spray with olive oil and sear chicken in batches until fully cooked and golden brown, about 6–8 minutes. Set aside.
olive oil spray
In the same pan, add a bit of water if dry, then stir fry veggies for 5–7 minutes until just tender.
2 cups broccoli florets, 1 cup sliced bell peppers, 1 yellow onion
Add chicken back to pan. Pour sauce over and stir well. Let simmer 2–3 minutes until thickened.
Divide into 4 meal prep containers. Top with sesame seeds if desired.
1 tbsp sesame seeds