Combine chicken breasts, shrimp spice, instant onion, salt and water in a large saucepan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Strain broth into a 4 cup measure; add water if needed to make 2 1/4 cups.
Pull skin from chicken and take meat from bones; cut in cubes.
Combine the 2 1/4 cups chicken broth and rice in a medium size saucepan.
Cook 25 minutes, or until rice is tender and liquid is absorbed.
While rice cooks, trim broccoli; split any large stalks lengthwise, then cut into 2 inch lengths.
Cook in boiling salted water in a saucepan 15 minutes; drain; keep warm.
Saute chopped onions in 4 tablespoons of the peanut oil or vegetable oil until soft in a large frying pan; stir in cooked rice.
Saute, stirring constantly, 5 minutes; add chicken; toss lightly to mix.
Arrange cooked broccoli around edge in pan.
Combine remaining 2 tablespoons peanut oil or vegetable oil, soy sauce, wine vinegar or cider vinegar and ginger in a cup; drizzle over broccoli.
Sprinkle peanuts over rice.
Serve warm right from the skillet it cooked in.