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Honey Sriracha Chicken and Broccoli


  • olive oil spray I didn’t have the spray, so I just used olive oil
  • 3 chicken breasts diced into 1-inch pieces (24 ounces)
  • 1 egg white beaten
  • 2 tablespoons corn starch
  • 1 1/4 teaspoon kosher salt divided
  • 1 head broccoli cut into small florets (I used 2 heads so I had extra for lunches)
  • 2 teaspoons sesame oil
  • 2 cups brown rice cooked


  • 2 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 1 teaspoon seasoned rice vinegar
  • 1 teaspoon sesame oil
  • 2 scallions sliced
  • 1 teaspoon black and white sesame seeds or as desired (I used Trader Joe’s Everything But The Bagel Seasoning)


  • Preheat oven to 425Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t sticthen add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes.
  • Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.
  • Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.
  • Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.