SPICY CHICKEN AND BROCCOLI AND WHITE JASMINE RICE

7 thigh, bone and skin removed Chicken Thigh
4 cup broccoli florets, frozen, great value
1 tsp Salt
.25 tsp Garlic powder
.25 tsp Pepper, black
.5 tsp Onion powder
2 tbsp Hot & Spicy Szechwan Seasoning Mix (by JFRYE522)
6 tsp TUONG OT TOI Chili Garlic Sauce (by BMWRTMIKE)
3 cup (8 fl oz) Chicken Broth
.5 cup (8 fl oz) Water, tap
.25 cup Corn Starch
1 tbsp Olive Oil
8 serving RICE - Dynasty Jasmine Rice 1/2 cup cooked

MAKE RICE - BOIL 3 CUPS WATER AND 1 TEASPOON OF SALT. RINSE 2 CUPS OF RICE IN COOL WATER AND ADD TO BOILING WATER TURN HEAT TO LOW/MED. I COOK MY RICE UNTIL THE WATER IS GONE AND LET SIT WITH THE LID ON WHILE I MAKE THE REST. I DO NOT COOK RICE FOR 20 MINUTES PER PKG DIRECTIONS AS IT USUALLY BURNS THE BOTTOM OF THE RICE. DOING IT THIS WAY THE RICE IS PERFECT EVERY TIME. WHILE THAT IS COOKING RINSE 4 CUPS OF BROCCOLI IN LUKE WARM WATER AND LET DRAIN. PREPARE CHICKEN BY CUTTING INTO STRIPS AND REMOVING ANY FAT. I LIKE CHICKEN THIGHS FOR THIS BECAUSE OF THEIR TEXTURE. YOU CAN USE 4 CHICKEN BREAST IF YOU PREFER. HEAT OIL ADD CHICKEN, SALT, ONION POWDER, GARLIC POWDER, BLACK PEPPER, SZECHWAN SEASONING, AND CHILI GARLIC SAUCE (I ADD ANOTHER TABLESPOON OF THE CHILI GARLIC SAUCE BECAUSE I LIKE MINE SPICY, NOSE RUNNING SPICY. IF YOU LIKE JUST A HINT OF HEAT ADJUST THE HEAT WITH THIS INGREDIENT). COOK CHICKEN UNTIL DONE THROUGHOUT ON A MEDIUM HEAT. ONCE THE CHICKEN IS DONE ADD THE BROCCOLI AND CHICKEN BROTH. SIMMER ON A MEDIUM HEAT FOR TEN MINUTES. BEFORE YOU ADD THE CORNSTARCH TASTE THE BROTH. IF YOU NEED TO ADD MORE SALT OR OTHER SEASONING YOU FEEL IS MISSING ADD IT NOW. ONCE YOU HAVE THE TASTE OF THE BROTH TO YOUR LIKING DISSOLVE A 1/4 CUP OF CORNSTARCH IN 1/4 TO 1/2 CUP OF LUKE WARM WATER AND ADD TO CHICKEN AND BROCCOLI UNTIL YOU HAVE A NICE "GRAVY" CONSISTENCY. TURN OFF HEAT AND SERVE OVER 1/2 CUP OF WHITE JASMINE RICE.

Serving Size: MAKES 8 1-CUP SERVINGS