Thai Chicken recipe

Khao Na Gai or Thai Chicken in Brown Sauce Over Rice
from She Simmers

2 6-ounce boneless, skinless chicken breasts, cut into bite sized pieces
2 tablespoons vegetable oil
4 tablespoons oyster sauce
4 tablespoons soy sauce
4 tablespoons Chinese rice wine
2 tablespoons cornstarch
2 teaspoons garlic powder
2 teaspoons sesame oil
1/2 cup water
ground black pepper, to taste
2 cups cooked rice, for serving (I used brown rice)

1. Mix all the ingredients, except the chicken and vegetable oil, together in a bowl. Begin to cook your rice according to instructions.
2. Heat the vegetable oil over medium heat in a medium nonstick pan or wok. Saute the chicken until almost cooked through. Pour the sauce mixture into the skillet and stir. Continue to cook until the chicken is completely cooked and the sauce has thickened. If the sauce is too thick, add a little more water, a tablespoon at a time.
3. Pour the warm chicken and its sauce over steamed rice. Enjoy! Serves 3.