This has quickly become a new summer favourite, is so easy to make, and is very tasty. This recipe is from the latest Dec/Jan issue of ABC Delicious (Page 94 for those playing at home). The recipe below may sound fussy, but it’s not hard and this makes a great mid-week meal for a balmy summer night.
1/4 cup soy sauce
1/4 cup hoi sin sauce
1/4 cup tomato sauce (ketchup)
3 tbs honey, plus 2 tsp extra
2 garlic cloves, finely chopped
1 tbs fresh grated ginger
1tsp sesame oil
1/4 tsp Chinese five spice powder
4 small chicken breast fillets
2 red capsicums, quartered
100g oyster mushrooms (available form Asian grocers)
1/4 cup olive oil (plus extra to drizzle)
juice of 1 large orange
1 tbs lime juice
200g sugar snap peas, trimmed
3 cups salad leaves
Combine the sauces, honey, 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, preferably overnight.
Preheat grill to high and oven to 180°C/355°F. Grill the capsicum, skin side up for 3-4 minutes until the 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 the skin, then slice into 2cm strips. Set aside
Meanwhile, place the chicken on the tray, reserving the marinade. Bake in the oven for 15 minutes. Turn chicken and add oyster mushrooms, drizzle with a little extra olive oil and bake for a further 8-10 minutes until the chicken is cooked and mushrooms are tender. Set aside
Blanch snow peas in boiling water for 1-2 minutes, refresh under cold water, then place on paper towels and pat dry. Set aside.
Place the reserrved marinade in a saucepan with the olive oil, orange juice, lime juice and extra honey. Bring to the boil then reduce the heat to low and simmer for 5 minutes until reduced and thickened.
When ready to serve, slice the chicken. Layer salad in bowls with salad leaves, peas, capsicum strips, chicken and mushrooms, drizzle with dressing and serve.