Prepare 2 bowls, one with beaten egg, and the second with cornstarch mixed with a pinch of salt and pepper.
Dip the chicken into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
Heat the 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. Pour sauce over the chicken and toss to coat then set aside.
Quickly wipe the pan clean with a paper towel, and add in the remaining oil.
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.
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.
Garnish with green onions, sesame seeds, and lime wedges.
Refrigerated for up to 4 days. Serve cold or reheated, as desired.