Broccoli And Chicken Stir-Fried Rice

• 1 tablespoon olive oil
• 8 cups broccoli florets
• 2 cups onions, sliced vertically (about 1 large)
• 1/2 cup reduced-sodium chicken broth, divided
• 2 cups cooked brown rice
• 1 tablespoon garlic, minced
• 2 teaspoons ginger, minced
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 2 cups cooked chicken breasts, preferably marinated first
• 1 tablespoon Braggs liquid aminos
• 1 teaspoon soy sauce
• 1 1/2 teaspoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon cornstarch

1. Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; saute for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
2. Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
3. Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.

olive oil, broccoli florets, onions, chicken broth, brown rice, garlic, ginger, red pepper, chicken breasts, braggs, soy sauce, oyster sauce, rice wine vinegar, cornstarch

Taken from www.food.com/recipe/broccoli-and-chicken-stir-fried-rice-373485 (may not work)