Broccoli-Chicken Bowls

Broccoli-Chicken Bowls (Adapted from Rachael Ray)

1 1/4 cups dry brown basmati rice
3 garlic cloves, thinly sliced, divided
3 tablespoons soy sauce
2 tablespoons sugar
1 1/2 tablespoons cornstarch, divided
salt and fresh ground pepper
12 ounces (3/4 pound) boneless, skinless chicken thighs, thinly sliced
3/4 cup chicken broth or water, divided
2 tablespoons extra-virgin olive oil, divided
1 bunch broccoli - florets sliced into bite-sized pieces and stalks trimmed, peeled and thinly sliced, divided
2 green onions, white and green portions thinly sliced separately

In a large pot of boiling, salted water, stir in rice and cook, uncovered, for 25 to 30 minutes. Drain, then place the rice back into the hot pot, off heat, place a clean cloth on top and then cover tightly with a lid. Set aside and let rest for 10 minutes. 25 minutes yields rice that is firm and chewy while around 30 minutes the rice is still chewy, just a bit more soft and tender.

Meanwhile, in a medium bowl, whisk together half of the garlic, soy sauce, sugar and 1/2 tablespoon of the corn starch - season with salt and fresh ground black pepper. Add the chicken and toss to coat - set aside and let stand for 20 minutes.

In a small bowl, whisk together 1/2 cup broth (or water) with remaining 1 tablespoon cornstarch.

In a large skillet, heat 1 tablespoon oil and the remaining garlic over medium-high. Add the broccoli stalks - season with salt and pepper and cook for 1 minute. Stir in 1/4 cup water and the broccoli florets. Cover and cook until crisp-tender, about 2 to 4 minutes. Transfer broccoli mixture to a bowl.

Add remaining oil to the skillet and heat until hot. Stir in chicken mixture and the whites from the green onions - cook, stirring, until the chicken is just cooked through, about 2 to 4 minutes. Stir in the broccoli and remaining cornstarch mixture. Cook, stirring, until the liquid thickens, about 30 seconds. Remove from the heat. Serve with the cooked brown rice - sprinkle with the thinly sliced greens from the green onions just before serving.

Makes about 4 servings.

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