Chicken With Bok Choy and Mushrooms

Adapted from an australian women's weekly magazine Low fat and quick to make.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons honey
• 1⁄3 cup soy sauce
• 2  tablespoons dry sherry
• 1  teaspoon five-spice powder
• 20  g fresh ginger, grated
• 1  tablespoon  peanut oil
• 4  chicken breast fillets
• 4  flat mushrooms
• 500  g baby bok choy, quartered
• 1  cup  chicken stock
• 2  teaspoons cornflour
• 2  tablespoons water
•  salt and pepper
• 2  garlic cloves, crushed
• 1  pinch cayenne pepper
•  parsley

Directions

1. combine honey, soy sauce, sherry, 5-spice, ginger, garlic, salt and pepper and creyene pepper with the oil in a small jug.
2. place chicken in a med bowl with half of the honey mixture, toss to coat chicken in the marinade, cover, refrigerate for 10 minute.
3. meanwhile cook mushrooms and bok choy, in batches, on a heated oiled grill plate (or barbecue) until just tender. cover to keep warm.
4. drain chicken but keep the marinaded honey.
5. cook chicken on the same oiled plate until browned on both sides. cover and stand for 5 min, then slice thickly.
6. meanwhile, combine the remaining honey mixture in a small saucepan with the stock.
7. bring to the boil, stir in blended cornflour with the water, cook stirring, until sauce boils and thickens slightly.
8. divide mushrooms and bok choy among serving plates, top with chicken and pour over the sauce.