Basil Sesame Chicken Dinner

1 pound chicken breasts (boneless)
1/4 cup soy sauce
1/2 cup chicken broth
1 Tbs olive oil
1 tsp sesame oil
1 finely chopped poblamo pepper (seeds removed)
1/4 cup fresh basil, chopped

1 family serving cooked brown rice
corn starch (about 1 tbs in 2 tbs water, more if needed)
Extra olive oil as needed
2-3 scallions, peeled, chopped to about the size of raisins

To make marinade:
Run the pepper and basil through the food processor until somewhat chunky. Place chicken in shallow casserole pan. Mix soy sauce, broth, olive oil, sesame oil, and pepper/basil mixture in a bowl. pour mixture over chicken. Marinate, covered, overnight in fridge.

When ready to cook, place chicken in strainer and drain marinade juices into a small sauce pan. Bring marinade to a boil for about 5 minutes. Thicken with corn starch mixture while whisking. Set aside.

In med-hot skillet, brown the pieces of chicken until they reach a nice dark brown color (about 4-5 minutes per side) Lower heat to low and cover until the centers are no longer pink (time will depend on thickness of chicken- tenders take about 5-10 minutes)

Remove chicken from pan and keep warm. Drain liquids from pan into reserves sauce mix. Add some olive oil to the pan and brown the rice adding extra olive oil if it becomes dry. Add sauce mixture and stir in the chopped shallots. Serve. Steamed broccoli is good with this.