1-First, preheat your oven to 425°F (220°C) and prepare the chicken by coating the diced pieces with the beaten egg, then tossing them in corn starch and sprinkling with 3/4 teaspoon salt. Lightly spray a large nonstick sheet pan with olive oil spray and arrange the chicken on one side, then bake for 10 minutes this step ensures the chicken gets a nice crisp.

2-Next, flip the chicken and add the broccoli florets to the other side of the pan. Drizzle the broccoli with 2 teaspoons sesame oil, add the remaining 1/2 teaspoon salt, and season with pepper to taste. Pop it back in the oven for another 10 minutes until everything is cooked through and tender.

3-While that’s baking, mix up the sauce by whisking together 2 tablespoons honey, 2 tablespoons sriracha sauce, 1 teaspoon seasoned rice vinegar, and 1 teaspoon sesame oil until smooth. Once the chicken is done, toss it in this sauce to coat it evenly. For more ideas on stir-fries, check out our chicken stir-fry recipe for additional tips.

4-Final Assembly Divide the saucy chicken, broccoli, and 2 cups of cooked brown rice evenly into 4 meal prep bowls. Top each with sliced scallions and sesame seeds for a fresh finish. This approach not only makes for great leftovers but also ties into our tips for healthy eating, like using frozen brown rice for convenience.