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.