Chicken With Bok Choy And Mushrooms - cooking recipe

Ingredients

2 tbsp honey
1/3 cup soy sauce
2 tbsp dry sherry
1 tsp Chinese five-spice powder
1 piece (1 1/2 inches) ginger, grated
1 tbsp peanut oil
4 None boneless skinless chicken breasts (6-7 oz each)
4 None portobello mushrooms
1 lb baby bok choy, quartered lengthwise
1 cup chicken stock
2 tsp cornstarch, blended with 2 tbsp water

Preparation

Combine honey, soy sauce, sherry, five-spice, ginger and oil in small bowl. Combine chicken with half of the honey mixture in medium bowl. Cover; refrigerate 10 mins.
Meanwhile, cook mushrooms and bok choy, in batches, on heated lightly oiled grill pan until just tender; cover to keep warm.
Drain chicken. Cook chicken on same lightly oiled grill pan until browned both sides and cooked through. Cover; let stand 5 mins then slice thickly.
Combine remaining honey mixture in small saucepan with stock; bring to a boil. Stir in blended cornstarch and water; cook, stirring, until sauce boils and thickens slightly.
Divide mushrooms and bok choy among serving plates. Top with chicken and drizzle with sauce.