Glazed chicken with grilled Asian vegetables
Chinese five spice
skinless chicken breast
500 g, tenderloin, fat trimmed
4 whole, flat
1 medium, cut into thick strips
4 baby, halved
1 medium, cut into wedges, to serve
- Preheat a chargrill or barbecue on medium-high.
- Combine plum sauce, soy sauce, Chinese five spice powder and 1tbs water in a heatproof jug. Heat in microwave on High (100%) for 30 seconds or until hot. Brush chicken with half the sauce mixture. Chargrill chicken, turning and brushing occasionally with some of the remaining sauce, for 3 minutes each side or until cooked through.
- Meanwhile, brush mushrooms, capsicum, baby corn and bok choy with sesame oil. Chargrill vegetables with chicken for 3-4 minutes each side or until lightly charred and tender.