In a medium saucepan, combine minced garlic, grated fresh ginger, raw honey, coconut aminos, and vegetable or chicken broth. Whisk it all together over medium heat, bringing it to a simmer. After about 3 minutes, whisk in gluten-free flour until the mixture thickens to a glossy sauce, about 5-7 minutes. Once ready, remove it from heat and set aside to cool slightly.

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the diced chicken breasts to the pan, cooking for 6-8 minutes until they are golden and cooked through, stirring occasionally to ensure even cooking. Pour the cooked chicken with teriyaki sauce back into the skillet and let it simmer for an additional 2 minutes, allowing the chicken to absorb those sweet, savory flavors.

In a separate pan, heat the remaining 0.5 tablespoon sesame oil over medium heat. Add the frozen stir-fry vegetables, sautéing them for about 5-6 minutes until they turn crisp-tender and vibrant. Stir occasionally to achieve even cooking; your veggies should retain some crunch and color for that perfect meal prep teriyaki chicken bowl texture.

Grab your meal prep containers and divide the cooked brown rice or quinoa evenly among them, forming a hearty base. Top each serving with the teriyaki chicken and a generous amount of sautéed vegetables. Finally, sprinkle sesame seeds on top for an added touch of flavor and crunch, elevating your Meal Prep Teriyaki Chicken Bowls to irresistible heights.