Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1/4 cup (60ml) soy sauce

  3. 1/4 cup (60ml) hoi sin sauce

  4. 1/4 cup (60ml) tomato sauce (ketchup)

  5. 3 tbs honey, plus

  6. 2 tsp extra

  7. 2 garlic cloves, finely chopped

  8. 1 tbs grated fresh ginger

  9. 1 tsp sesame oil

  10. 1/4 tsp five-spice powder

  11. 4 small chicken breast fillets (preferably organic)

  12. 2 red capsicums, quartered

  13. 40g shiitake mushrooms

  14. 1/4 cup (60ml) olive oil, plus extra to drizzle

  15. 1/4 cup (60ml) orange juice

  16. 1 tbs lime juice

  17. 200g sugar snap peas, trimmed

  18. 3 cups micro salad leaves (see note) or watercress sprigs

Instructions Jump to Ingredients ↑

  1. Combine the sauces, honey, garlic, ginger, sesame oil and five-spice in a non-metallic container. Add the chicken and turn to coat in the mixture. Cover and chill for at least 4 hours or overnight.

  2. Preheat the grill to high and oven to 180°C. Line a tray with baking paper.

  3. Grill the capsicum, skin-side up, for 3-4 minutes until skin blisters and blackens. Place capsicum in a plastic bag and set aside for 10-15 minutes. Once cool enough to handle, remove and discard skin, then slice into 2cm strips. Set aside.

  4. Meanwhile, place the chicken on the tray, reserving marinade. Bake in the oven for 15 minutes. Turn chicken and add shiitakes to the tray, drizzle with a little extra olive oil and bake for a further 8-10 minutes until the chicken is cooked and mushrooms are tender. Cool.

  5. Place 1/2 cup (125ml) reserved marinade in a saucepan with the olive oil, orange juice, lime juice and extra honey. Bring to a boil, then reduce the heat to low and simmer for 5 minutes or until reduced and thickened. Cool dressing completely.

  6. When ready to serve, slice the cooled chicken and toss in a large bowl with the mushrooms, peas, capsicum and salad leaves. Drizzle with dressing and serve.


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