Cook the rice by rinsing it under cold water until clear, then simmer in salted water for about 15 minutes.

Sauté the chicken in olive oil over medium-high heat for 5-7 minutes until golden brown, then set aside.

Sauté minced garlic and chopped onion in sesame oil for 2-3 minutes until fragrant.

Add broccoli and sliced mushrooms, stir-fry for 3-4 minutes until bright green and tender-crisp.

Combine the cooked chicken with the vegetables, add soy and oyster sauce, and meld flavors for 2 minutes.

Thicken the sauce by mixing cornstarch with water, add to skillet, and cook for 2-3 minutes until thickened.

Serve hot over rice, and add chili flakes or sesame seeds if desired.