Combine Five Tastes Stir Fry Shot and 1 teaspoon oil in a bowl. Add chicken and toss well to coat liberally. Marinate for 15 minutes.
Meanwhile, combine rice, coconut milk, water and ginger in a rice cooker and cook following packet directions.
Heat remaining oil in a non stick frypan over medium heat. Add chicken and cook on each side until golden. Reduce heat to medium-low. Cover with a lid and continue cooking, turning occasionally until chicken is cooked through. Remove and cover with foil. Rest for 7-10 minutes.
Slice chicken and serve with any reserved pan juices, coconut rice, peanuts, lime, chilli and spring onions.