Japanese Soy Chicken

Serve with Japanese stir-fry vegetables and steamed brown rice for a delicious and healthy meal.

You will need:

60ml low sodium soy sauce
1 teaspoon of vegetable oil
1 teaspoon Asian Chile oil
1 clove garlic, minced
1 teaspoon ground ginger
½ teaspoon black pepper
1 teaspoon clover honey
4 boneless, skinless chicken breast halves.

To make:

In a flat glass pan, combine the soy sauce, oils, garlic, ginger, pepper and honey. Mix well to dissolve the honey. Add the chicken breasts and turn to coat. Cover and refrigerate 1-4 hours.

Set the temperature to 185°C to allow the grill to preheat. Discard the marinade. Place the chicken in the grill and set the timer to 5 minutes. When the timer beeps, check the chicken with the tip of a knife. If the chicken is not cooked completely through, continue grilling for 1 to 2 minutes.