1. 1. Prepare the Chicken: Start by cutting the chicken breasts or thighs into 1-inch bite-sized pieces. Pat them dry with paper towels to ensure a good sear. This step is crucial for achieving nicely browned chicken.

2. 2. Cook the Chicken: Heat the olive oil or sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165 F (74 C). Remove the cooked chicken from the skillet and set it aside.

3. 3. Saute the Vegetables: In the same skillet, add a little more oil if needed. Add the broccoli florets and sliced carrots. Saute for 3-5 minutes until they start to become tender-crisp. You want them to retain a slight bite.

4. 4. Add Remaining Vegetables and Sauce: Stir in the sliced red bell pepper and snap peas. Cook for another 2-3 minutes, just until the bell pepper softens slightly and the snap peas turn bright green. Pour in the teriyaki sauce and bring it to a gentle simmer.

5. 5. Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and teriyaki sauce. Toss everything together until the chicken and vegetables are thoroughly coated in the sauce and heated through. Let it simmer for 1-2 minutes to allow the flavors to meld.

6. 6. Assemble the Bowls: Divide the cooked rice among your meal prep containers or serving bowls. Top each portion of rice generously with the chicken and vegetable mixture.

7. 7. Garnish and Serve: If desired, sprinkle with sesame seeds and thinly sliced green onions for an extra touch of flavor and visual appeal. Serve immediately, or allow to cool completely before covering and refrigerating for meal prep.