INGREDIENTS
3 Cups of Rice (Cooked)
1 Cup of Chicken (Cooked)
4 Tablespoon of Chicken Stock
2 Cloves of Garlic (Minced)
1/2 Green or Red Chili (Minced)
2 Tablespoon of Fish Sauce
3 Tablespoon of Peanut Oil
1/2 Cup of Peas (Frozen)
1 Egg
3 Spring Onions (Fine Sliced)
1/2 Cup of Fresh Basil

DIRECTIONS
Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps. Place remaining oil in a deep frying pan or wok. Add garlic and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute). Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs). When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice “popping”. Cooking Tip: It’s important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil – this will make the rice “shine”, like restaurant quality fried rice. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.) Sprinkle with spring onion, plus coriander or basil, and serve hot from the wok/pan.

This is absolutely one of my favorite type of dish. Something simple with just rice, egg and meat. Oyokodon being one of my favorite Japanese lunch dishes, you can imagine this puts a smile on my face. It’s funny how the simplest dishes such as a DON type dish can fill you up without being to tough on your pockets.

INGREDIENTS
1/4 Cup of Teriyaki Sauce
1/4 Cup of Water
1/4 Cup of White Vinegar
1/4 Teaspoon of Garlic Powder
1/8 Teaspoon of Ground Ginger
2 Chicken Breast Halves

DIRECTIONS
Stir all ingredients, except chicken, together in a baking dish or pan. Add chicken pieces and turn a few minutes to coat well. With flesh side down in sauce, cover and bake at 375 degrees for 45 to 50 minutes. Makes 2 servings containing 160 calories and 6 grams of fat per serving.

INGREDIENTS
8 boneless chicken breast halves (skinless)
1 1/2 Cups of balsamic vinegar
1/2 Cups of olive oil
1/2 Cups of honey
1/3 Cups of oregano (chopped)
1/3 Cups of fresh sage (chopped)
1/2 Teaspoon of ground allspice
1/2 Teaspoon of ground cumin
2 Cups of (12 ounces) wild rice, cooked according to package directions
2 Red onions (cut into 3/4-inch-thick rounds)
3 Zucchini (trimmed cut lengthwise into thirds)
3 Japanese eggplants (trimmed, cut lengthwise into thirds)
2 Red bell peppers (seeded, cut into 1-inch-wide strips)

DIRECTIONS
Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours. Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice. Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

INGREDIENTS
1 pound of chicken breast (diced into half inch cubes)
1 1/2 tablespoons of cornstarch
1 1/2 tablespoons of rice wine
1/4 peanuts (chopped)
6 dried chili peppers
1 pack of Gong Bao seasoning mix
Sea Salt
Vegetable oil
White Rice (Cooked)

DIRECTIONS
Whisk the cornstarch and rice wine in a bowl. Mixing a starch with a liquid is called a slurry. This facilitates the dissolving of the cornstarch and will inhibit clumping. Next, season the chicken with some salt. Mix the chicken and the slurry and allow it to marinate for a few minutes. Meanwhile, heat up the vegetable oil in a skillet and add the chills. Saute for a few minutes until the chiles become fragrant. Add the chicken and saute until almost done. Add the seasoning packet and the peanuts.
Cook for a minute or two more. Taste and add additional salt if necessary. Pour over a portion of white rice and serve.

INGREDIENTS
4 chicken thighs (bone-in)
1/2 cup of soy sauce
1/2 cup of apple cider vinegar
3 bay leaves
3 cloves garlic (minced)
12 peppercorns (crushed)
1 tablespoon of brown sugar
1 tablespoon of cornstarch
2 tablespoons of grapeseed oil
1/4 cup of water
1 cup of chicken broth
1 1/2 cups of rice
3 cups of water
2 tablespoons of ginger (minced)
1/3 cup of coconut (minced)
1/2 cup of parsley (minced)
4 scallions (chopped)
Kosher salt

DIRECTIONS
In a large bowl or flat dish, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight. When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side. Remove chicken from the pan and set aside. Pour in marinade and chicken broth and cook until it begins to boil. Once boiling, add chicken again and cover. Cook for about 10 minutes. Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear (approximately 6-9 minutes). For rice, set 3 cups of water to boiling. Sprinkle a little salt into the water. When water begins to boil, add rice and cook according to directions. Once done, toss with scallions, parsley, ginger and coconut. Serve chicken over chicken and drizzle with a little sauce.

INGREDIENTS
1 pound of boneless chicken breast (thin strips)
3 tablespoons of oyster sauce
2 tablespoons of fish sauce
1 teaspoon of white sugar
1/2 cup of peanut oil for frying
4 cups of cooked jasmine rice (chilled)
6 cloves of garlic clove (crushed)
2 serrano peppers (crushed)
1 red pepper, seeded and thinly sliced
1 onion (thinly sliced)
2 cups of Thai basil
1 cucumber (sliced)
1/2 cup of cilantro sprigs

DIRECTIONS
Whisk together the oyster sauce, fish sauce, and sugar in a bowl. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.