1-First, preheat your oven to 425°F and prepare the chicken by dipping the diced pieces into the beaten egg, then coating them with corn starch and seasoning with 3/4 teaspoon salt.

2-Lightly spray a large nonstick sheet pan with olive oil spray and arrange the chicken on one side, leaving space for the broccoli.

3-Bake the chicken for 10 minutes, then remove the pan and flip the pieces for even cooking.

4-Add the broccoli florets to the other side of the pan, drizzle with 2 teaspoons sesame oil, and season with 1/2 teaspoon salt and pepper to taste.

5-Return the pan to the oven and bake for another 10 minutes until the chicken is fully cooked and the broccoli is tender but still crisp.

6-While that’s baking, whisk together the honey, sriracha sauce, rice vinegar, and sesame oil to make the sauce. Once done, toss the chicken in this mixture for that honey sriracha chicken flavor.

7-Finally, divide the chicken, broccoli, and 2 cups of cooked brown rice into four bowls, then top with sliced scallions and sesame seeds for extra flair.