Finely dice the carrots and celery, mince the garlic and slice the fresh ginger. Cut the chicken into bite-sized pieces and rinse the rice under cold water until the water runs clear.

In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the minced garlic, sliced ginger, diced carrots, and celery. Sauté for about 3-4 minutes until fragrant and tender.

Add the cut chicken pieces to the pot, cooking for approximately 5-7 minutes until the chicken is no longer pink.

Pour in 6 cups of chicken broth, bring to a boil. Stir in the rinsed rice, reduce heat to low, cover and simmer for 20 minutes.

Remove the lid, season with salt and pepper, and garnish with chopped green onions or fresh cilantro before serving.