First, I start by marinating the chicken. I add the diced chicken breast, soy sauce, white pepper, and chili flakes to a bowl and mix everything together. I let it marinate for about an hour to soak up all the flavors.

Once the chicken is ready, I heat a frying pan over high heat. I cook the chicken without moving it too much at first so it can get some nice color. After a few minutes, I give it a good stir and then pour in the sauce ingredients: soy sauce, teriyaki sauce, oyster sauce, honey, and garlic purée. I let it simmer for a bit, then set the chicken aside.

Next, I add sesame oil to the same pan and toss in the diced onion, diced carrot, and frozen peas. I cook the veggies until they’re soft, then push them to one side of the pan. In the open space, I pour in the whisked eggs and scramble them with a spoon until they’re cooked.

Once the eggs are done, I mix them with the veggies and add the cooked rice to the pan. I stir everything together and fry it for a few minutes before adding the chicken back into the mix. I let it all cook together for another 2-3 minutes until everything is hot and ready to serve!