4 x 170g Waitoa free range chicken breasts
1/3 cup (80ml) light soy sauce
1 tablespoon honey
2 garlic cloves
2 small red chillies
3cm piece of ginger, cut into matchsticks
4 star anise
1 bunch baby bok choy
Preheat the oven to 200 degrees.
Lay four 30cm squares of foil on 2 baking trays. Top each piece of foil with a square of baking paper the same size.
Score each chicken breast several times with a knife then divide among the paper squares. Scrunch the foil and baking paper up around chicken slightly to form a curved shape that can hold the sauce.
Warm the soy sauce, honey, garlic, chilli, ginger and star anise together in a pan over medium-low heat, stirring until honey has melted. Spoon over the chicken.
Arrange bok choy on top of chicken. Place a foil rectangle over the top to form well-sealed parcels.
Bake for 15 minutes or until the chicken is cooked through. Rest for 5 minutes in sealed parcels.
Remove chicken from the parcels, garnish with a drizzle of the sauce and serve with jasmine rice.