Toss chicken with 1/4 cup teriyaki sauce and 2 tbsp. vinegar and set aside. Scramble the eggs then set aside.
RICE: Heat sesame oil in small pot, add half the ginger and season with salt and pepper; cook 30 seconds. Add the rice and 2 cups water, heat to boiling then cover, reduce heat to low and cook 12-14 minutes, or until water has been absorbed and rice is tender. Remove from heat and fluff with fork. Stir in 2 tbsp. vinegar and season with salt and pepper to taste.
In a large saute pan, heat 1 tbsp. olive oil until hot, add cabbage and green beans; season with salt and pepper. Cook 5-7 minutes until slightly softened. Add zucchini, white bottoms of green onions and remaining ginger. Cook 3-5 minutes or until softened.
Add the chicken, rice and remaining teriyaki sauce to pan. Cook 5-6 minutes or until thoroughly combined and heated through. Garnish with peanuts.
In a small bowl, whisk together sugar, soy sauce, ginger, sesame oil and sriracha.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and cook, stirring frequently, 1 minute. Stir in spinach until wilted. Set aside.
In same pan, heat 1/2 tbsp olive oil. Add garlic and cook, stirring frequently, 1 minute. Add ground turkey and cook until browned. Stir in sauce mixture and green onions until well combined, about 2 minutes.
Turn off heat, add spinach and 1 bag brown rice into turkey mixture and combine.