Prepare brown rice with 1 cup chicken broth and 1 cup water;
add half of the sliced ginger to rice while it cooks.
Bring water in a cooking pot to a boil, reduce to a low rolling boil
and add chicken breasts. Cook for 8 minutes or until done.
Heat a saute pan over medium heat and add sesame oil, fresh
garlic, and remaining ginger.
Stir continually until garlic begins to crisp. Add soy sauce.
When chicken is done, cut it into bite-sized pieces.
To serve, put 1/2 cup of brown rice, 4 oz diced chicken, and
1/4 of sliced cucumber in a bowl. Top with garlic mixture
For added spice, top with Sriracha or chili paste.