• 4 medium boneless, skinless chicken breasts, about 200 g (7 oz) each, cut into 2.5 cm (1 inch) chunks
  • 2 shallots, thinly sliced
  • 1 garlic clove, crushed
  • 2 tablespoons light soy sauce
  • 1 tablespoon dry sherry
  • ½ teaspoon five-spice powder
  • 1 spring onion, finely chopped
  • sesame seeds
  • chopped coriander

Mix the chicken in a bowl with the shallots, garlic, soy sauce, sherry and five-spice powder. Cover loosely and leave to marinate in the refrigerator for at least 1 hour or overnight.

Place a sheet of foil over the upper rack of the halogen oven, turning the edges up so that the juices will be contained as the chicken cooks. Tip in the chicken and its marinade and spread in an even layer.

Set the temperature to 200°C (392°F) and cook for about 25 minutes, turning the chicken pieces occasionally so that they cook evenly. Serve sprinkled with the spring onion, sesame seeds and coriander, and accompany with steamed rice.

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