Cook rice according to package directions, and divide evenly between four 2-cup capacity storage containers.
Shake together both stir fry sauce recipes separately and set aside.
Heat a large pan or wok over medium heat.
Add 1 tablespoon oil, then the veggies. Cook, stirring frequently, until cooked to your liking (don't overcook, as when you are re-heating them they will soften a bit more).
Remove vegetables from pan and add the remaining 1 tablespoon of oil. Add the chicken, and cook, stirring occasionally, for 7 or so minutes, until cooked through.
Remove half the chicken from the pan and store in a clean bowl.
Add the honey sriracha stir fry sauce, heating until bubbling and thickened. Stir in half of the veggies and toss to coat.
Divide between two 2-cup storage containers, spooning over the rice. Drizzle with any remaining stir fry sauce.
Clean the pan if desired. Add the reserved chicken to the pan, along with the lemon sesame stir fry sauce. Heat and reduce until sauce is bubbling and thickened.
Add the remaining vegetables and toss to coat.
Divide between two 2-cup storage containers, spooning over the rice. Drizzle with any remaining stir fry sauce. Sprinkle lemon sesame stir fry bowls with sesame seeds.