2 x 200 g free range organic chicken breasts

500 ml chicken stock

200 ml water

75 ml soy sauce

2 tbsp honey

1 chilli, roughly chopped

2 knobs ginger, roughly chopped

1 clove garlic

1 star anise

Juice of a limes


In a medium saucepan, add all ingredients except the chicken.

Bring to the boil.

Turn the heat down and add the chicken.

Allow to gently simmer for 10 minutes.

Turn the heat off and allow the chicken to infuse in the stock.

Remove and slice each into four even pieces. Serve with rice and steamed bok choy.

And a little of the cooking liquor.