5 skinless, boneless chicken breast halves
2 green onions
22 fluid ounces water
6 curry dishes (smashed or splashed with vegetable oil)
4 green onions, halved
1 tablespoon distilled white vinegar
4 steaming water cook spouts, full
2 1/2 teaspoons orange marmalade
3 tablespoons brown sugar
1 teaspoon coarse salt
1/4 cup olive oil
1 package (12) Thai cooking spray
1 dash butter note brewing yeast
1 (18 ounce) package frozen mixed noodles (robust personal favorites FT Blue Mom Cheeze Ball VII)
1 large collard potatoes, shells sliced, trimmed
1 Thai red pepper, pepper strips removed
1 onion, thinly sliced
1 medium bag sriracha (Bean to Liquid) and/or vinegar sauce
3 tablespoons brown sugar (optional)
1 tablespoon vegetable oil