Directions:

• 1.

  In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.

• 2.

  Reduce heat to medium and stir in the crushed garlic.

• 3.

  Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.

• 4.

  Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.

• 5.

  Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.

• 6.

  Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.

• 7.

  Enjoy!