Chinese Chicken and Rice

Chinese Dinner

200g chicken breast
1-2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, sliced
1 tablespoon ginger, minced
1 cup broccoli
One quarter cup chicken broth or water – chicken broth will give you more flavour but choose the low salt/sodium option!
1 tablespoon soy sauce or tamari
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
Half teaspoon sesame oil
Salt and pepper, to taste
1 cup cooked basmati rice (instant microwave varieties can be used for convenience)

Heat the olive oil in a large frying pan.
Add the sliced chicken and stir-fry for 5 to 6 minutes until browned and cooked through.
Remove the chicken from the pan and set aside.
In the same pan, add the garlic, onion, and ginger. Stir-fry until fragrant.
Add the broccoli and stir-fry until soft / tender.
Pour in the chicken broth (or water), soy sauce, oyster sauce, rice vinegar. Mix to combine.
Add the cornstarch slurry to help thicken the sauce (it should become thick in a minute or two)
Return the cooked chicken to the pan and toss everything together until combined.
Add sesame oil and season with salt and pepper.
Serve the stir-fry over cooked rice.