Serves 6

Prep time: 15 mins | Cooking: 30 mins

Ingredients

2 large chicken breasts, cut each into four pieces
100ml Honey
50ml Extra Virgin Olive Oil
50ml of Soy
Ginger, Vegetable Dish
50ml Extra Virgin Olive Oil
1 Sliced onion
3 cloves of finely sliced Garlic
1 Sliced Capsicum
1 Sliced Zucchini
1 cup of sliced mushrooms
2 heads of Bok Choy
Salt and pepper
50 grams of finely sliced Ginger or to taste

Method

1. Preheat the oven to 180 degrees

2. Cut each chicken breast into four even pieces. To make the honey, soy glaze.  In a pot add the honey, olive oil and soy. Bring to the boil then set aside and let cool.

3. Once the mixture has cooled dip the chicken pieces into the mixture and place on a baking tray with baking paper. Then place the tray into the oven at 180 degrees and cook for about 15-20 minutes. 5 minutes before you remove the chicken from the oven pour the excess mixture onto the chicken and continue to cook.

4. In a large pan with olive oil over medium heat add the sliced onions & sliced garlic.  Cookout for 1-2 minutes. Then add the sliced capsicum, zucchini, mushrooms and bok choy (and any other vegetables you might have in the fridge).  Mix altogether over the heat for 2-3 minutes until the vegetables start to cook. Add the finely sliced ginger. Mix all together with a pinch of salt and pepper and stir.

To serve

Place the vegetables onto a large plate. Remove the chicken from the oven when ready and place on top of the vegetables.  Add the juice from the tray over the chicken. Serve.