In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic and ginger and sauté for 30 seconds until fragrant.
Add the red bell pepper, yellow bell pepper, carrot, and broccoli florets. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water until smooth.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir well to combine.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables evenly.
Remove the skillet from heat and allow the stir-fry to cool completely.
Divide the cooked rice evenly among four freezer-safe containers.
Top each container of rice with an equal portion of the chicken and vegetable stir-fry.
Seal the containers tightly and label them with the date.
Freeze for up to 3 months.
To reheat, thaw the freezer meal overnight in the refrigerator and microwave on high for 3-4 minutes or until heated through, stirring halfway.