• If serving with rice, cook rice according to package directions.
• In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
• Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
• Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
• Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
• Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
• Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
• Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).

• Preheat oven to 400 degrees
• Quarter red potatoes
• Mix olive oil, chopped garlic, salt, pepper, onion powder and chile powder
• Pour over potatoes and mix to coat evenly
• Place in single layer on sheet pan and bake for 30 min
• Meanwhile pat fish dry with paper towels
• Mix flour, baking powder, pepper, salt, milk and eggs in large mixing bowl
• Heat 1 quart oil in large pan
• Dunk fish pieces in batter and fry in two batches 5 minutes per batch
• Remove fried fish to paper towels or rack
• Mix mayo, lemon juice, garlic powder and pepper in small bowl for dipping

Marinate Chicken

• Mix marinade ingredients in a large bowl.
• Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.

Teriyaki Sauce

• While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
• When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.