Cook rice according to package instructions; set aside.
In a mixing bowl with cubed chicken breasts, add zest of half a lemon, egg, salt and pepper. Mix well and marinate for about 15 minutes.
Coat the marinated cubed chicken breasts into flour.
In a medium-sized saucepan heat the oil to 325˚F. Deep fry the chicken for about 3-4 minutes until they turn golden brown.
Remove and drain oil. Set aside.
In a cooking pan, add 1 cup water, lemon juice, and sugar. Bring the mixture to boil.
Mix the cornstarch with 3 tbsp water, then add the mixture to the frying pan to thicken the sauce. Stir until mixture is smooth and thick.
Add cooked cubed chicken breasts. Mix and simmer for about 3-5 minutes.
Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green.
Place rice, broccoli and lemon chicken into meal prep containers.