Back to Recipe Menu

Chicken with Chinese greens


  • Whisk the honey-soy marinade with the soy, Chinese wine and ginger in a large bowl.
  • Add the chicken, toss well and set aside for 15 mins.  
  • Then cook the chicken in a lightly oiled pan, adding ½-1 cup stock and the marinade once sealed. 
  • When ready, remove the chicken and taste the sauce for seasoning. Continue cooking the sauce for a couple of minutes. 
  • Blanch vegetables in plenty of boiling water until crisp-tender. Drain well. 
  • To serve, arrange the vegies on individual plates, top with the chicken and spoon the sauce over.


  • 4 tbsp honey-soy marinade (eg. Kikkoman)
  • 1 tbsp soy sauce
  • 2 tbsp Chinese rice wine
  • 1 heaped tspn grated fresh ginger
  • 2 skinless chicken breast fillets
  • olive oil spray
  • 1-2 cups salt-reduced chicken stock
  • selection of Chinese green vegetables, prepared, eg. bok choy, snowpeas & wonga bok

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm