How to make it

1. Preheat the oven to 425˚F. Line a large baking sheet with aluminum foil and spray generously with olive oil spray. Place the egg white and cornstarch into separate bowls. Coat the chicken in the egg white then toss them in the cornstarch. Season with ¾  teaspoon of the kosher salt. Place the chicken on one half of the baking sheet and bake for 10 minutes. 
2. Remove the chicken from the oven and flip them onto the other side. Add the broccoli florets to the other half of the baking tray. Drizzle 2 teaspoons of the Lee Kum Kee Pure Sesame Oil on top and season with the remaining kosher salt and ½ teaspoon of black pepper. Toss to combine the ingredients with the broccoli. Bake the broccoli and chicken for 10 minutes. 
3. Combine 1 teaspoon of Lee Kum Kee Pure Sesame Oil, honey, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Seasoned Rice Vinegar in a large bowl. Add in the chicken and toss until it is completely coated in the sauce. 
4. Portion a ½ cup of rice to each meal prep container. Then evenly portion the chicken and broccoli between each of the four meal prep containers. Garnish with black sesame seeds, white sesame seeds, and sliced green onions. Enjoy!