Set a steamer on high heat.
Butterfly the chicken breast.
Place the chicken breast in a Ziploc Endurables™ container.
Slice 2 stems of green onion.
Slice the chili into small rings.
Mince 1 teaspoon of ginger.
Add all three ingredients to the chicken in the container.
Combine oyster sauce, cornstarch, sesame oil, soy sauce, black pepper, and brown sugar.
Mix well until the cornstarch dissolves.
Use tongs to slowly place the container with the chicken in the steamer.
Keep the container slightly open at an angle to allow steam to enter the pouch.
Steam for 18 minutes with the lid on.
Using tongs, slowly remove the container from the steamer.
Let it rest for 5 minutes before handling it using the Cool Grab Tabs.
Plate the chicken on top of white or brown rice and drizzle with the sauce.