1. Rinse 1 cup of basmati rice and place it in a pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover the pot. Cook for 18 minutes or until the rice is tender and the water has been absorbed.

2. While the rice is cooking, cut 1 pound of boneless chicken breast into small pieces. Season with salt and pepper.

3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes or until browned on all sides.

4. Chop 4 spring onions, separating the white and green parts. Add the white parts of the spring onions to the skillet with the chicken and cook for an additional minute.

5. In a small bowl, mix together 2 tablespoons of dark soy sauce with 2 tablespoons of water. Pour this mixture over the chicken in the skillet and stir until everything is evenly coated.

6. Allow the chicken to cook for another minute or so until the sauce has thickened slightly.

7. Once the rice is done cooking, fluff it with a fork and divide it onto plates. Spoon the chicken mixture over each plate of rice. Top with the chopped green parts of the spring onions before serving.