Ingredients:

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.