Name: Chicken with buk choy and flat mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon honey; 1/3 cup (80ml) soy sauce; 2 tablespoon dry sherry; 1 teaspoon five-spice powder; 4 centimetre piece fresh ginger (20g), grated; 1 tablespoon peanut oil; 4 x 170g single chicken breast fillets; 4 flat mushrooms (360g); 500 gram baby buk choy, quartered lengthways; 1 cup (250ml) chicken stock; 2 teaspoon cornflour; 2 tablespoon water

Ingredients

2 tablespoon honey

1/3 cup (80ml) soy sauce

2 tablespoon dry sherry

1 teaspoon five-spice powder

4 centimetre piece fresh ginger (20g), grated

1 tablespoon peanut oil

4 x 170g single chicken breast fillets

4 flat mushrooms (360g)

500 gram baby buk choy, quartered lengthways

1 cup (250ml) chicken stock

2 teaspoon cornflour

2 tablespoon water

Method

1.Combine honey, sauce, sherry, five-spice, ginger and oil in small jug. Combine chicken with half of the honey mixture in medium bowl. Cover; refrigerate 10 minutes.

2.Meanwhile, cook mushrooms and buk choy, in batches, on heated lightly oiled grill plate (or grill or barbecue) until just tender; cover to keep warm.

3.Cook drained chicken on same lightly oiled grill plate (or grill or barbecue) until browned both sides and cooked through. Cover; stand 5 minutes then slice thickly.

4.Combine remaining honey mixture in small saucepan with stock; bring to a boil. Stir in blended cornflour and water; cook, stirring, until sauce boils and thickens slightly.

5.Divide mushrooms and buk choy among serving plates; top with chicken, drizzle with sauce.

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Ingredients

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