Recipe: Citrus and Honey Seared Chicken on a Bed of Almond Basil Jasmine Rice

The Pei Wei recipe is not on the Internet yet. Perhaps you could experiment with this recipe.

CITRUS AND HONEY SEARED CHICKEN
ON A BED OF ALMOND BASIL JASMINE RICE

4 chicken breasts
1 cup combination juice from, lemon, lime, orange and tangerine
1/2 cup honey
4 cloves chopped garlic
1/4 cup sliced shallots
2 tablespoons chili paste
1 teaspoon fresh grated ginger
3 tablespoons chopped cilantro
1/4 cup canola oil
GARNISH:
Assorted julienne vegetables for garnish
1 tablespoon sesame seeds

Pound chicken breasts to tenderize. Combine all ingredients for marinate and mix with chicken. Marinate for 1 hour.

In a medium sauce pan with canola oil sear chicken breast on high heat, making sure to pat the chicken breasts slightly with paper towel before searing. Brown chicken on both sides and finish in a 375 degree oven on a sheet pan.

Saute julienne vegetables in remaining juice from chicken for about 2 minutes or until soft.

2 cups jasmine rice
4 cups water or chicken stock
3/4 cup toasted almonds
1 bunch basil
2 garlic cloves
2 shallots sliced
1 teaspoon fresh grated ginger
4 tablespoons canola oil
season with salt and pepper
2 tablespoons sushi vinegar

Saute rice, shallots, almonds, garlic, and ginger in oil on medium heat. Add water or stock and bring to a boil, then reduce heat and cover. Season liquid to taste. Cook until all liquid is absorbed and season with vinegar and fresh basil.

Servings: 4
Source: Chef Hamilton