Sticky Chicken, low fat

6 chicken breast fillets, trimmed
2 tablespoons light soy sauce
2 tablespoons sweet chilli sauce
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon chinese five spice
olive oil cooking spray

1. Place chicken in ceramic dish in a single layer. Combine sauces, honey, garlis & five-spice. Pour over chicken. Turn to coat. Cover. Refrigerate for 30 mins.
2. Preheat oven to 200. Heat a frying pan over high heat. Spray with oil. Cook chicken, in batches, for 1 minute on each side or until golden. Transfer to baking tray. Brush with marinade. Bake for 6-8 minutes or until just cooked thru. Remove to plate & cover with foil. Stand 2 minutes before slicing.

The recipe say to serve with potato & asian green salad, but I mixed a little extra honey, sweet chilli & soy together & heateed thru & served on boiled rice with sauce poured over the top.