4 boneless skinless chicken breasts, cubed
2 Tbsps corn starch
2 Tbsps EVOO
2 Tbsps black pepper
1 tsp salt
1/2 tbsp onion powder
2 cups cooked brown rice
1 bag of broccoli florets, frozen
1/2 cup low sodium chicken broth
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/2 tbsp minced garlic
1 tsp black pepper
1 tsp chili powder
1/2 tsp ginger powder
Cook brown rice according to package instructions. Microwave the broccoli florets for 6 minutes.
Mix together the cornstarch, 2 Tbsps of black pepper, and salt in a bowl. Coat the cubed chicken with mixture. Heat the EVOO in a pan over med-high heat. Brown the chicken in batches. About 5-7 minutes.
Mix together chicken broth, vinegar, oyster sauce, minced garlic, onion powder, remaining black pepper, chili powder, and ginger. Pour mixture in pan over chicken. Stir. Cover the pan with a lid and simmer for 10 minutes.
Layer the rice, broccoli, and black pepper chicken in a large bowl.
This recipe is 3 personal points for me.