Start by rinsing your rice under cold water until it runs clear. Bring a pot of salted water to a boil, then add the rice. Cook for about 15 minutes or until tender, then drain and set aside.

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Sauté diced chicken for about 5–7 minutes until golden brown and cooked through. Set aside.

In the same pan, heat 1 tablespoon of sesame oil. Add sliced onions and minced garlic, sauté for about 2–3 minutes until fragrant and translucent.

Add broccoli and mushrooms to the skillet. Stir-fry for 4–5 minutes until broccoli is bright green and tender-crisp.

Return the cooked chicken. Pour in soy sauce and oyster sauce, stir gently to coat and reheat for an additional 2 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Pour into the skillet while stirring continuously until the sauce thickens.

Serve the stir-fry over steamed rice, garnished with sesame seeds or chopped green onions if desired.