1. Pat the chicken breasts or thighs dry with paper towels. Slice the chicken into 1-inch bite-sized pieces.

2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 165 F (74 C).

3. Once the chicken is cooked, pour in the teriyaki sauce. Bring it to a gentle simmer and let it cook for 2-3 minutes, stirring, until the sauce thickens slightly and coats the chicken beautifully. Remove the chicken from the skillet and set aside.

4. In the same skillet (no need to clean it!), add the broccoli florets and sliced red bell pepper. Saute for 5-7 minutes, stirring frequently, until the vegetables are crisp-tender. You want them to retain a slight bite.

5. Stir in the shredded carrots and frozen edamame. Cook for another 2-3 minutes, just until the edamame is heated through and the carrots are slightly softened.

6. Divide the cooked rice evenly among your meal prep containers. Top the rice with the cooked teriyaki chicken and the sauteed vegetable mixture.

7. Sprinkle each bowl with thinly sliced green onions and a pinch of sesame seeds, if desired. These add a fresh flavor and appealing finish.

8. Serve immediately for a hot dinner, or allow the bowls to cool completely before covering and refrigerating for meal prep.