Chicken with Broccoli in Garlic Sauce

2 tsp olive oil
3 medium garlic clove(s), minced, or more to taste
1 lb. uncooked chicken breast, boneless and skinless, cut into 1-inch pieces
1 tsp. dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp. table salt
1/4 tsp. white pepper
2 cup broccoli, florets
1½ cup canned chicken broth, reduced-sodium
1½ tbsp. cornstarch
2 cups cooked brown rice, kept hot

Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute.
Season chicken with thyme, salt and pepper and add to skillet. Cook until
browned on all sides, stirring frequently, about 3 minutes. Add
broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover
and simmer until chicken is cooked through, about 5 minutes. Dissolve
cornstarch in remaining 1/2 cup of broth and add mixture to skillet.
Simmer until mixture thickens, stirring constantly, about 1 minute.

Serve over rice.

Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.