I found this one by chance the other night, it is a recipezaar members and it was a choice I had in the swap this month, it was so yummy and easy to dmake. I cooked the chicken solely in a pan, the reason for the finishing off in the oven is because of the honey in the marinade it will burn the outside as it caramelizes. To prevent this I browned chicken then turned the heat way down and cooked covered, it came out tender and juicy and full of flavour. I also boiled the left over marinade and thickened with cornflour and served as a suace on the side it was delicous and I am so glad a made this one. I made just 2 changes to the ingredient amounts to give me the extra needed to make a sauce and I will list these below. If you want to see the original version of this recipe please click here.

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.