• 3 cups cooked White Rice
• 2 Eggs
• ¼ Onion, chopped
• 1 tsp Garlic, mashed
• 1 Tbsp Chicken Powder
• 2 Tbsp Peas
• 2 Tbsp Carrots, diced
• 1 Tbsp BALI’S BEST® Sweet Soy
• ¼ tsp Salt
• ¼ tsp White Pepper
• 2 Tbsp Vegetable Oil
• Fried onions (optional)

Instructions:

1. Heat oil in non-stick skillet.
2. Sauté garlic & onions until lightly brown. Drain & set aside on a plate.
3. Add egg & scramble in the skillet.
4. Add peas & carrots & add back the garlic & onion. Stir to combine.
5. Add rice, chicken powder, salt & white pepper. Mix everything evenly.
6. Drizzle in BALI’S BEST® Sweet Soy & stir thoroughly for 1-2 minutes.
7. Plate & garnish with fried onions (optional).

** Optional to add grilled shrimp, pork or chicken by cooking them separately on the side & combining at the end.

• 1 ½ lb Chicken Thighs, cut into strips
• 2 Tbsp Cooking Oil
• 1 cup BALI’S BEST® Sweet Soy
• 1 Tbsp ABC® Chili Sauce
• 3 Shallots, finely chopped
• 4 Garlic cloves, finely chopped
• 1 Tbsp Lime Juice
• 1 Tbsp Coriander Powder
• ½ Cup Chicken

Instructions:

1. Over med. heat, sauté garlic and shallots in oil until lightly brown.
2. Add lime, chicken and stir regularly until thoroughly cooked.
3. Add ABC® Sweet Soy Sauce, coriander powder, ABC® Chili Sauce, chicken stock, salt, and pepper. Simmer for 5 minutes or until sauce has thickened.
4. Serve with white rice or pasta /noodles.

• 8 oz Dry Wide Rice Noodles
• 1/3 lb Chicken Thighs
• 2 Tbsp Bali’s Best® Sweet Soy
• 2 Tbsp Oyster sauce
• 2 tsp Soy sauce
• 2 tsp White Vinegar
• 2 Tbsp Water
• 2 Garlic cloves, minced
• 4 cups Chinese Broccoli, separate florets from stems
• 1 Egg
• 2 Tbsp Peanut or Vegetable Oil

Instructions:

1. Cook noodles per packet instructions. Drain, and set aside.
2. Combine Bali’s Best Sweet Soy, oyster sauce, soy sauce, white vinegar & water in bowl.
3. Add garlic to oiled wok at high heat. As garlic browns, add chicken and broccoli stems and stir fry for 1 minute.
4. Move chicken and broccoli to one side of the wok.
5. Crack and scramble the egg on the other side.
6. Add noodles, broccoli florets, & combined sauces from bowl.
7. Mix evenly until noodles are covered and sauce begins to caramelize.
8. Serve immediately.

• ½ Yellow Onion, diced
• ½ Tbsp Olive Oil
• 1 Red Bell Pepper, diced
• 2 Tbsp Cashews (unsalted)
• 8 Oz Ground Chicken, Beef, or Turkey
• 1 tsp Basil, chopped
• 4 – 6 Butter Lettuce Leaves

Sauce:

• 1 Tbsp Rice Vinegar
• 2 Tbsp Sesame Oil
• 3 Tbsp Bali’s Best® Sweet Soy
• 1 Tbsp Sesame Seeds

Instructions:
Sauce:

1. Mix rice vinegar, sesame oil & Bali’s Best Sweet Soy. Once combined, add sesame seeds and set aside.

Basil Chicken:

1. Sauté yellow onion with olive oil until golden.
2. Add red bell pepper, cashews, and ground meat. Sauté 3 – 5 minutes.
3. Add the sauce you set aside and the basil. Simmer about 1 minute.
4. Spoon the sautéed chicken into cups of butter lettuce or serve over steamed rice. Enjoy!

• 1 LB Chicken Breast, cut into bite size pieces
• 1 Cup Orange Juice
• 6 Tbsp BALI’S BEST® Sweet Soy
• Vegetable Oil
• 4 Tbsp Sesame Oil
• 1 Tbsp Oyster Sauce
• ½ Tbsp Chabe® Sambal Sriracha Chili (optional)
• 2 Tbsp Garlic, minced
• 1 inch Ginger, chopped
• 2 Eggs
• 2 cups Flour (or Rice Flour)
• 1 Tbsp Water
• 1 ½ Tbsp Chicken Bouillon Powder
• 2 Tbsp Green Onions, diced, for garnish
• Sesame Seeds, for garnish

Instructions

Sauce:

1. Heat 2 Tbsp vegetable oil in a frying pan, sauté garlic until cooked, then add 3 Tbsp sesame oil and mix well.
2. Combine water, oyster sauce, BALI’S BEST® Sweet Soy (4 Tbsp), and orange juice. Mix well.
3. Add Chabe® Sambal Sriracha Chili (optional, for spicy version).
4. Stir until it thickens slightly then set aside.

Fried Chicken:

1. Combine chicken, ginger, BALI’S BEST® Sweet Soy (2Tbsp), sesame oil (1Tbsp), and eggs in a container.
2. Mix all ingredients and set aside in refrigerator for 10 minutes.
3. Heat at least 1 inch of vegetable oil in a pot. Use enough to cover the chicken pieces.
4. Mix chicken bouillon powder with flour in another container. Evenly coat each chicken piece with dry mix.
5. Fry chicken in a wok until cooked, crisp and golden. Set Aside.

Final Step:

1. Heat pan to medium. Combine fried chicken and sauce and add to pan. Mix until heated through then remove from heat.
2. Transfer onto a plate and garnish with sesame seeds and green onions.

• 2 lbs Boneless Chicken quarters
• 4 Garlic cloves, smashed
• 1/3 cup BALI’S BEST® Sweet Soy
•  ¼ cup Vinegar
• ¼ cup Water
• ½ Tbsp Chabe® Sambal Sriracha Chili
• ½ Tbsp Black Peppercorns (half left whole, half cracked)

1 Bay leaf

Instructions

1. Combine all ingredients in a pot and marinate for at least 20 min or overnight in refrigerator.
2. When ready, place pot on the stove and bring to a boil over medium heat.
3. Once boiling, lower heat slightly and cook, covered, for about 15 min.
4. Remove cover, turn chicken pieces and continue to simmer to reduce sauce. Lower heat slightly if needed.
5. If sauce is too thick or too salty, add 2-4 Tbsp water.
6. After about 8 minutes, turn chicken again.
7. Taste the sauce and add more water if needed. The simmering will evaporate the water if you add too much.
8. Continue to simmer until chicken is fully cooked and has released its oil into the sauce.
9. The sauce will thicken slightly and take on a rich, dark brown color.
10. Serve over white rice.