Sauté chicken in olive oil until done and set aside in a bowl.
Add the broccoli, onions, and peppers, sautéing until warm but still crunchy.
Place cooked chicken back into the pan and add the serrano honey vinegar.
Cook, stirring, until pieces are coated and hot.
Serve alone, over rice, or chow mein noodles.
Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
Bring to a boil, reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
Set the balsamic reduction aside to cool.
Arrange alternating slices of tomato and mozzarella cheese decoratively on a serving platter.
Sprinkle with salt and black pepper, spread fresh basil leaves over the salad and drizzle with olive oil and balsamic reduction.
For a quick Caprese Salad use Pinch & Pour basil infused olive oil
Heat grill to high (450 to 500 degrees).
Mix together oil, hoisin, honey, vinegar, soy sauce and lime juice.
Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.
Transfer corn to a platter and sprinkle with sesame seeds, chile and green onions.