Gently Cooked Chicken Breasts with Garlic-Chili-Ginger Sauce

On p. 9 of the Food section for January 13, 2010.

This was really excellent and very easily comes together. I used half the jalopenos called for in the sauce and still found that it had plenty of heat. In fact, we used almost none of the sauce because we liked the flavor of the chicken which is essentially poached (very gently) in a ginger-jalopeno-chicken broth (be careful about over cooking -- the more tender the chicken, the better). The chicken is served over rice and drizzed with the chicken broth, a sweetened soy sauce and some sesame oil -- then topped with thinly sliced cucumber and scallions, finely chopped basil and cilantro. With so much flavor going on, we didn't feel the need for the additional sauce but it definitely added a nice lime + heat kick if that is what you are in the mood for.