Jamaica's Thai Chicken and Rice

An attempt at an adaption of Nong's Kao Man Gai Chicken and Rice. Not nearly as good, but still decent.

3 boneless, skinless chicken breasts
1 T vegetable oil
1 C brown or white rice
1 palm size fresh ginger root
2 heads garlic
1/3 C lite soy sauce
1/3 C white vinegar
5-10 small red hot chilis
1/2 C peanuts (optional)
cilantro (optional)
lime (optional)

Boil rice in water per package directions. Mince one head of garlic (4-5 cloves) and half of the ginger root. Add to a large skillet along with vegetable oil and heat on medium. While oil is heating, dice chicken into bite size cubes. Add to skillet and brown, stirring frequently. While chicken is cooking, make sauce by combining soy sauce, vinegar, remaining minced garlic and minced ginger. Minced chilis can be added to the sauce directly or served on the side. Add peanuts to chicken during last few minutes of cooking. Serve rice on a platter with the chicken on the top. Serve the sauce on the side, along with chilis, cilantro, and lime.

SUBSTITUTE: I recently made this using a whole chicken and it turned out really well. I roasted the chicken for a few hours, let it cool, and pulled the meat off the bone. I reheated the meat in a little bit of vegetable oil in a skillet along with some garlic and peanuts. The mixture of white and dark meat really enhanced the flavor. I also fried up the skin from the chicken and served it on the side. It gave the dish a nice crunch.