Ok so I have been craving Pei Wei's honey seared chicken and since I am in Germany...it's not really an option. I found that when I eat things here that are called the "same thing" they don't taste anything alike. I found a couple of recipes and then mushed them together to create this masterpiece. TRY IT AT HOME! Ingredients: 1/3 cup honey 1/4 cup orange juice 1 clove garlic, minced 1/2 teaspoon salt 1 tablespoon crushed red pepper flakes (disclaimer: I love spicy things....you might tone it down to a tsp if you don't want to sweat) 3 boneless, skinless chicken breast (I used frozen chicken that thawed in the fridge overnight and diced it up) 1 tablespoon margarine 1/2 teaspoon vegetable oil 1 tablespoon sesame seeds Directions: In small bowl, combine honey, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken, cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min. (I had some trouble getting my sauce to thicken as much as I was expecting so I stirred in a hand full of flour.) Then sprinkle with Sesame seeds. Serve chicken over rice for a full dinner!

~1.5 pounds of boneless skinless chicken breasts 1 Tbs olive oil 1 can of refried beans (I use Bearitos Traditional or black bean versions) 3/4 cup shredded Monterey Jack cheese 3/4 cup shredded sharp cheddar 1 packet of Southwest Taco Mix from Simply Organic Foods 1/2 bag of yellow corn chips (I use Nana's Cucina) sour cream and salsa to taste Preheat oven to 375 degrees. Cut chicken into 2" chunks and place in food processor with standard blade. Pulse 6 or 7 times until you get a good ground meat consistency. You can freeze the chicken for 30 minutes or so beforehand to improve the grinding. Heat a medium (10") skillet over medium high heat. Add olive oil, swirl, and add ground chicken. In a separate small saucepan, heat the refried beans over low heat (just want to soften them up a little). When chicken is browned, add taco mix according to package directions. Spread corn chips across a jellyroll pan. Distribute beans as evenly as you can (I just drop lumps here and there). Distribute chicken mixture. Sprinkle cheeses overtop. Place jellyroll pan in the oven for 15 minutes. I usually serve about 1/5 of the pan per person, and flop on some sour cream and salsa as pictured. Enjoy!