INGREDIENTS
6 ounce of cooked chicken (diced)
1/4 cup of low sodium chicken broth
1 1/2 tablespoon of teriyaki sauce
1 teaspoon of ginger root (grated)
A Pinch white pepper
2 teaspoon of vegetable oil
2 large eggs (lightly beaten)
1/2 cup of onion (diced)
1/2 cup of carrot (shredded)
1 1/2 cup of white rice (cooked)
1/2 cup of frozen peas

DIRECTIONS
In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.

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.