- Preheat the grill to medium-hot and line the grill pan with a piece of lightly oiled foil. Mix together the hoisin sauce, sherry or vinegar, soy sauce, honey and sesame oil. Put the chicken fillets or strips into the grill pan in a single layer and brush two-thirds of the hoisin glaze over them. Cook for 3-4 minutes, turning over halfway through the cooking time (the chicken should be just cooked through; cut a piece in half to check).
- While the chicken is cooking, heat the sunflower oil in a wok or large, heavy-based nonstick frying pan. Add the broccoli and stir-fry for 2 minutes. Add the leek and stir-fry for 1 minute, then stir in the mange-touts and stir-fry all the vegetables for a further 2 minutes.
- Blend the remaining glaze with 4 tbsp water and add to the wok with the chicken. Cook for a further 2-3 minutes, stirring frequently, until the vegetables are tender and everything is hot.
Hoisin sauce is a sweet and thick Chinese sauce made from fermented soya beans and flavoured with garlic, spices and chilli. It's readily available in most supermarkets.
Glazed chicken salad pittas Cook the chicken as in step 1, basting with the remaining glaze after turning, then leave it to cool for a few minutes. Warm 4 large wholemeal or sesame-seed pitta breads under the grill for about 1 minute on each side, then split the breads in half widthways and gently open up each half to make pockets. Shred or tear 1/2 cos lettuce or 1 heart of romaine lettuce into small pieces, and thinly slice 2 plum tomatoes. Half-fill the pitta bread pockets with the lettuce and tomatoes, then drizzle 1 tbsp plain yoghurt into each. Add the glazed chicken strips and serve.
…speed it up
Instead of using individual vegetables, buy a bag of ready-prepared stir-fry vegetables. These are usually sliced so that all the vegetables take the same time to cook, and can be added in one go. Rinse before using.