Toss chicken in 2 tsp cornstarch until chicken is evenly coated.
Add oil and garlic to your wok and bring to medium-high heat. Cook garlic until browned. Add in chicken. Stir and cook chicken until half cooked.
Add in the cauliflower. Stir and cook. When the wok becomes dry, add in broth. To help the cauliflower cook faster, you can also briefly cover wok with a lid for a few minutes. When cauliflower is almost fully tender, mix honey, soy sauce, sriracha and 1 tsp cornstarch in a small bowl until cornstarch is fully dissolved. Pour into stir fry. Cook until everything is evenly coated in stir fry sauce. Taste and adjust seasoning as needed.
Add 1/2 cup of brown rice to each of your meal prep containers. Divide your stir fry into 6 equal portions and add to the containers. Garnish with scallions. Store in fridge or freezer.
Notes
If you do not own a wok, you can also use a deep skillet.I use these Meal Prep Containers*. *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.