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Please Fave the original Here

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I threw it together; but here's a "recipe"

one chicken breast cut into strips.
6 oz dry rice, cooked.
cilantry, crushed red pepper, garlic powder, salt and cumin to taste.

get the rice cooking, at about the 10 minutes till done, get a sautee pan or wok ripping hot, with at least a tbsp of your lube of choice, ie cooking oil. you can season the chicken in the pan or rub in beforehand, but sautee the chicken till just done, flipping once. in a hot pan, and small, thin strips, it should only take 1-2 minutes per side. the "firmness doneness" is the way to know.

remove the chicken from the heat, add about a tablespoon of flour, to make a roux in the remaining oil in the pan. simmer for a further 2-5 minutes [depending on your preferences.] then add almost a cup of water, whisk gently till thickened.

lay chicken breasts over rice in a plate or bowl, and slather on the gravy. use a silicone spatula so you don't waste any of that yummy seasoned gravy.