Difficulty: Easy - for beginners
Dietary guidance: n g d
2 tablespoons honey
1/3 cup (80ml) soy sauce
2 tablespoons dry sherry
1 teaspoon five-spice powder
4cm piece fresh ginger (20g), grated
1 tablespoon peanut oil
4 x 170g single chicken breast fillets
4 flat mushrooms (360g)
500g baby bok choy, quartered lengthways
1 cup (250ml) prepared chicken stock
2 teaspoons cornflour
2 tablespoons water
Combine honey, soy sauce, sherry, five-spice, ginger and oil in small jug. Place chicken in medium bowl with half of the honey mixture; toss to coat chicken in marinade. Cover; refrigerate 10 minutes.
Meanwhile, cook mushrooms and bok choy, in batches, on heated lightly oiled grill plate (or grill or barbecue) until just tender; cover to keep warm.
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.
Meanwhile, 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.
Divide mushrooms and bok choy among serving plates; top with chicken, drizzle with sauce. Serve with steamed rice, if desired.