Directions:

1. Marinated Chicken: Combine oil, vinegar, garlic, salt and pepper for marinade. Mix well. Coat chicken breast with marinade. Refrigerate for 1 hour. Drain and discard marinate. Preheat oven to 350 degrees F. Bake chicken for 20 to 25 minutes. Dice chicken 1/2 inch.
2. Caramel Sauce: Place sugar into sauce pan over medium heat, Allow sugar to cook undisturbed until it starts to golden and form small bubbles, only stir 2 to 3 times. Watch sugar carefully so that it does not burn. The sugar will turn golden, light brown them dark brown. When sugar turns dark brown, immediately remove pan from the burner and add boiling water .Be careful it will splatter. Stir mixture a few times. Cool.
3. Cornstarch Slurry: Mix cornstartch and water thoroughly. Use immediately.
4. For Service: In a bowl add diced chicken, 3/4 teaspoon garlic, sea salt and cornstartch. Heat oil in a stir fry pan over high heat. Add onions,1 1/2 teaspoon ginger and turmeric. Cook for 1 minute. Add chicken mixture. Stir until chicken is evenly coated. Drizzle fish sauce and oyster sauce around pan so it caramelizes. Add caramel sauce and cook for 1 minute. Add yellow peppers, 2 tablespoons ginger, kale and edamame. Cook 3 to 4 minutes. Add chicken stock and slurry to slightly thicken sauce. Serve over rice.