Prepare by finely chopping two cloves of garlic and a tablespoon of ginger, setting them aside.

In a medium saucepan, combine one cup of jasmine rice with one cup of vegetable broth. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes. Let sit covered for an additional 5 minutes.

In a large skillet, heat two tablespoons of vegetable oil over medium heat. Season chicken breasts with salt and pepper, then sauté for approximately 6 minutes on each side until golden brown and cooked through.

Lower the heat to medium-low and add minced garlic and ginger to the skillet. Stir for about 1 minute until fragrant.

Pour in one can of coconut milk, stir well, and simmer for about 5 minutes until the sauce thickens slightly.

Slice cooked chicken into strips and return to the skillet. Mix everything together and let it simmer for 2 additional minutes.