| 6 single, skinless, boneless chicken fillets (about 1 1/4 lbs) |
| 1/4 cup fresh lemon juice |
| 1 tablespoons brown sugar |
| 2 tablespoons finely chopped fresh coriander (cilantro) |
| 1 small red chili, finely chopped |
| 1 clove garlic, finely chopped |
| 3 tablespoons extra virgin olive oil |
| 1 tablespoon balsamic vinegar juice of 2 limes |
| 1 teaspoon sweet chili sauce |
| 1 red bell pepper, seeds and membrane removed and cut into julienne |
| 2 carrots, cut into julienne |
| 1 cucumber, cut into julienne |
| 1 cup loosely packed fresh coriander (cilantro) sprigs |
| 1 cup shredded purple basil |
| 3 tablespoons Oriental sesame oil |
| 3 tablespoons toasted sesame seeds |
