Honey Garlic Chicken

 I was looking for healthy recipes and found this one from Healthy Fitness Meals. Evan really loved it and so did Eli. I didn't bread the chicken with the egg and cornstarch, though, I merely cooked my frozen chicken breasts in a skillet with the lid on the stove, added the broccoli, cooked it, then put the sauce on top, and served with the option of quinoa or rice.

• 2 tablespoons avocado oil, divided, or any other oil
• ▢4 chicken breasts, diced into 1-inch pieces
• ▢1 large egg, beaten
• ▢3 tablespoons cornstarch, or more if needed.
• ▢1 1/4 teaspoon kosher salt, divided
• ▢1 head broccoli, cut into small florets
• ▢2 cups cooked quinoa

Honey Garlic Sauce:

• ▢2 tablespoons honey
• ▢2 tablespoons sriracha sauce, use 1 tablespoon for a less spicy option
• ▢2 garlic cloves, minced
• ▢1 tablespoon rice vinegar
• ▢1 teaspoon sesame oil

To garnish: (I didn't do this)

• ▢2 green onions, thinly sliced
• ▢1-2 teaspoon black and white sesame seeds, or as desire

• Prepare 2 bowls, one with beaten 1 large egg, and the second with 3 tablespoons cornstarch mixed with a pinch of salt and pepper. (about 1 tsp from 1 1/4 teaspoon kosher salt)
• Dip the diced 4 chicken breasts into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
• Heat one tablespoon of the 2 tablespoons avocado oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping.
• Cook until golden brown on all sides, about 8-10 minutes.
• In a medium bowl whisk all the sauce ingredients (2 tablespoons honey, 2 tablespoons sriracha sauce, 2 garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil). Pour sauce over the chicken and toss to coat, then set aside.
• Quickly wipe the pan with a paper towel, and add the remaining one tablespoon of oil.
• Preheat the skillet again, and stir-fry the 1 head broccoli florets until they start to brown. About 2-3 minutes. Season with a pinch of salt and pepper and set aside.
• Add about 1/2 cup of cooked quinoa (2 cups cooked quinoa divided) to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange them over the quinoa.
• Garnish with 2 green onions (diced), 1-2 teaspoon black and white sesame seeds, and lime wedges.
• Refrigerated for up to 4 days. Serve cold or reheated, as desired.