Chicken With Bok Choy And Mushrooms

• 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

1. 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.
2. Meanwhile, cook mushrooms and bok choy, in batches, on heated lightly oiled grill pan until just tender; cover to keep warm.
3. 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.
4. 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.
5. Divide mushrooms and bok choy among serving plates. Top with chicken and drizzle with sauce.

honey, soy sauce, sherry, ginger, peanut oil, chicken breasts, portobello mushrooms, baby bok choy, chicken stock, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/36606 (may not work)