Asian Spiced Chicken

4 c water
2 c low sodium chicken broth
4 to 6 Boneless, skinless chicken breasts
2 Tbsp vegetable oil
3 cloves garlic, crushed with press
1 1/2 tsp grated peeled fresh ginger
2 c jasmine rice
Salt
2 Tbsp reduced sodium soy sauce
1 green onion, chopped
2 tsp vinegar (or rice vinegar)
1 tsp Asian sauce (Sriracha - you can find it at Walmart and HEB)
1 cucumber, halved and sliced

1) In covered 4 quart saucepan heat water and 2 1/2 cups broth to boiling on high. Add chicken; reduce to low. Cover and simmer 18 to 20 minutes or until chicken is no longer pink. Remove chicken and place on plate. Save broth.

2) In 2 quart sauce pan heat oil on medium. Add 2 cloves garlic and 1 tsp ginger and cook 1 minute. Add rice, 3 cups broth and 1/8 tsp salt. Cover, heat to boiling and then simmer 20 minutes. Remove from heat and let stand 10 minutes.

3) In blender puree soy sauce, green onion, vinegar, chili sauce, sugar, 1/3 cup poaching liquid and remaining garlic and ginger.

4) Slice chicken. Place chicken and cucumbers on top of rice and cover in sauce. Serve.

My family loved the rice. Carl doesn't like cucumbers, so I would probably replace those or add some other vegetables. Also, we will probably saute' the chicken and vegetables for a few moments as well. Overall, super yummy and definitely something that I'll be making again!