• 4 skinless chicken breast fillets, about 250 g (8 oz) each
  • 75 ml (3 fl oz) light soy sauce
  • 1 tablespoon clear honey
  • 2 garlic cloves, sliced
  • 2 red chillies, deseeded and finely chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely shredded
  • 4 star anise
  • 3 baby pak choi, quartered

Score each chicken breast several times with a knife and put one on each of 4 x 30 cm (12 inch) squares of foil.

Combine the soy sauce, honey, garlic, chillies, ginger and star anise in a small bowl, then spoon over the chicken.

Arrange 3 pak choi quarters on top of the chicken breasts. Seal the edges of the foil together to form parcels, transfer to a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the chicken is cooked through.

Leave to rest for 5 minutes, then serve the parcels with boiled jasmine rice.

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