Teriyaki Chicken: (serves 4-6)

Bring 2cups of soy sauce and a teaspoon of sesame oil to a slow boil…add in 1 cup of white sugar and 1 cup of brown sugar, stir until dissolved. Chop a thumbnail sized piece of ginger and a clove of garlic and add. Seperately, stir 2 tablespoons of cornstarch in to 1/4 of cold water, then slowly add to boiling sauce mixture, and simmer for another 5-10 minutes or until thicker like traditional teriyaki sauce. Stir in 1/2 cup of chopped green onions at the very end.

Let cool - divide sauce in half - set aside one half of it. Marinate 3 to 4lbs of boneless skinless chicken thighs in the sauce mixture (overnight is best - but 30 minutes will suffice). Grill over a very hot grill for about 10 minutes on each side or until chicken is done…it's really best when charred a bit.

Serve with the remainder sauce that you set aside. Optional: top chicken with extra chopped green onions and/or sesame seeds. Grilled pineapple is also a good side item, or steamed broccoli

Coconut rice: cook rice as normal, whether over stovetop or in rice cooker..but, instead of using all water, use 75% coconut milk and 25% water. For example, if it takes 1 cup of water, use 3/4 cup of canned coconut milk and 1/4 cup of water. Stir in 2 tablespoons of white sugar for every 1 cup of rice