->5 Spice 02 <-

Serving Size: 4

75 ml (2-1/2 fl oz) sweet soy sauce

100 ml (3-1/2 fl oz) medium sherry

2 garlic cloves, sliced

1 tsp Five-spice powder

4 chicken breasts, boned skinless

1 Tbsp sunflower oil

1 red pepper, seeded and diced

1 yellow pepper, seeded and diced

150 (5 oz) grams sugar snap peas, trimmed

4 small Pak choi, leaves separated

Place the soy, sherry, garlic and spice in a large pan and bring

to a boil. Add the chicken and simmer for 4-5 minutes on each side

until just cooked. Shake the pan occasional to coat the chicken

with sauce.

Heat the oil in a large pan or wok and stir fry the peppers and sugar snap peas for 3-4 minutes. Add the Pak choi and the chicken.

Cover and steam for 2-3 minutes until tender.

Remove Pak choi with tongs and divide between four warm bowls. Set

chicken aside and reserve the sauce. Top Pak choi with stir fried

vegetables and spoon sauce over. Slice the chicken diagonally and place on top of the vegetables. Serve with rice or noodles.