Ingredients
4 Skinless chicken breasts
2 Tablespoons light soy sauce
2 Tablespoons sweet chili sauce (I added 1 extra tablespoon)
2 tablespoons honey (I used 1 Tablespoon extra)
2 Garlic cloves, crushed (I added 3 cloves)
1 Teaspoon Chinese five spice powder
Olive oil flavored cooking spray (I used peanut oil in the pan, see note above.)
Method
1. Preheat oven to 200°C. (I didn’t do it this way see note above.)
2. Place the chicken in a ceramic dish in a single layer.
3. In a seperate bowl, combine sauces, honey, garlic and 5 spice powder.
4. Pour over the chicken, turning to coat.
5. Cover and refrigerate for at 30-60 minutes.
6. Heat a frying pan over a high heat, and spray with olive oil. Cook the chicken in batches until golden.
7. Transfer to a baking tray, lined with baking paper, and brush with marinade.
8. Bake for 6-8 minutes until just cooked through.
9. Cover on a plate with foil and stand for 2 minutes.
10. Slice about an inch thick, and serve.
To Serve: I served mine over stir-fried veg and found it to be wonderful.
All photos taken by me unless otherwise stated.