D I R E C T I O N S
Prepare the chicken breasts by painting a mixture of soy sauce and sesame oil on each breast. Place the breasts in a microwaveable baking dish, along with 1 Tbs water. Cover. Microwave on high for 7 minutes. Remove the dish from the microwave but keep covered. The chicken will continue cooking and will remain warm while you prepare the rest of the recipe.
In a small saucepan or rice cooker, combine 1-1/2 cups water with 1 Tbs granulated chicken soup stock (or, to 1 cup water add 1/2 cup canned chicken stock). Stir in the grated ginger, minced garlic and peanut oil. Then add 1 cup jasmine rice. Cover. Over high heat bring the water to a boil. Reduce heat to low; simmer, covered, for 10 minutes. Turn heat source off, but let rice remain covered for 5 additional minutes. (If using a rice cooker, follow the manufacturer's directions.)
Combine the sauce ingredients together in a small bowl. Mix thoroughly. Set aside.
On each plate, portion out a serving of rice. Remove the chicken breasts from the microwave dish and place one upon each bed of rice. (You can also brush another coating of any remaining sesame/soy sauce across each breast.) Top each breast with 2 Tbs chili sauce. Serve immediately.