In a large bowl, whisk the soy sauce, vinegar, honey, cornstarch, oil, ginger, garlic, ginger and sesame seed oil. Add the chicken and toss to coat. Allow to marinate for 20 minutes or up to 24 hours

To cook the rice, rinse the rice in a fine mesh sieve thoroughly in cold water until the water is clear. Pour the rice into a saucepan over medium-high heat. Sprinkle with salt, then add the water and bring the mixture to a boil uncovered. Stir the rice to evenly distribute it. Lower the heat to low, cover with a lid and cook for 15 minutes without opening the lid. Then turn the heat off. Remove the saucepan from the heat. Allow the rice to rest covered for 5 minutes in order to absorb all the liquid and steam. Fluff the rice with a fork to separate the grains.

When ready to cook the chicken, heat a large skillet over medium high heat. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade). Cook the chicken for 10 minutes until almost cooked through and golden brown. Add the remaining marinade to the pan and continue to cook until the marinade has thickened and the chicken is fully cooked through. Remove the chicken from the pan and divide between four meal prep containers.

In the same skillet used to cook the chicken, add the broccoli florets and 3 tablespoons water, cover and cook on medium heat until tender and bright green, 4-5 minutes. Season with salt and pepper.

Assemble the four meal prep containers by adding the broccoli and rice next to the chicken teriyaki.