I don't actually know what makes this "Taiwanese Style". Probably the libral use of cilantro, but there isn't any peanut sauce? I'd either change the name to "Generic Stir-Fry" or add in some peanuts to the marinade and crumble a few roasted ones on top.

Taiwanese Style Chicken

2 Boneless, Skinless Chicken Breasts
½ Cup Jasmine Rice
1 Bunch Cilantro
2 Tablespoons Rice Flour
2 Tablespoons Soy Sauce
1½ Tablespoons Sugar
1 Dried Chile
1 Shallot
½ Pound Red Cabbage/Bok Choy

Cook rice in a pot on the stove like every other time and set aside.

In a sauce pan combine soy sauce, sugar, 1/2 cup of water, and chile. Bring to a boil and reduce the heat to simmer while stirring frequently for 5 minutes or until the sugar has dissolved. Set aside in a bowl.

Dice the shallot and combine with flour, salt, and pepper. Toss to coat. In the recently used pan head 1 tbsp of oil on medium high throw in the coated shallot. Cook until browned and crispy then remove to paper towel and salt.

Re-oil the pan and season both sides of the chicken with salt and pepper. Place chicken in pan and fry on both sides. Add 1/4 cup of water to the pan for the second side. Transfer to a cutting board once cooked and cut to bite sized pieces. Place in the bowl of sauce and stir to coat.

Leaving the water in the pan, add the cut cabbage/bok choy and cook on medium high until leaves are wilted. Throw everything together in a bowl and eat.