Step 1

Prepare 2 bowls, one with beaten egg, and the second with cornstarch mixed with a pinch of salt and pepper.

Step 2

Dip the chicken into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.

Step 3

Heat the oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping.

Step 4

Cook until golden brown on all sides, about 8-10 minutes.

Step 5

In a medium bowl whisk all the sauce ingredients. Pour sauce over the chicken and toss to coat then set aside.

Step 6

Quickly wipe the pan clean with a paper towel, and add in the remaining oil.

Step 7

Preheat skillet again, stir fry the broccoli until they start to brown. About 2-3 minutes. Season with a pinch of salt and pepper and set aside.

Step 8

Add about 1/2 cup of cooked quinoa to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange over the quinoa.

Step 9

Garnish with green onions, sesame seeds, and lime wedges.

Step 10

Refrigerated for up to 4 days. Serve cold or reheated, as desired.