650g chicken breast fillets
1 cup sweet chili sauce
1 tablespoon soy sauce
1 tbs hot chilli sauce
2 tablespoons olive oil
4cm piece of ginger, coarsely chopped
2 garlic cloves, chopped
2 bunches pak choy, trimmed, leaves separated, washed
2 tablespoons chicken stock
steamed rice, to serve

Slice each chicken breast horizontally through centre, then cut in half length ways. Place in a shallow bowl and pour over combined sweet chili sauce, soy sauce and half of oil. Turn to coat and set aside to marinate for 10 minutes.
Preheat a grill on high. Line a grill tray with foil. Place chicken pieces on prepared tray and cook under grill, 6cm from heat, for 3 minutes, basting well. Turn, baste again and cook for another 2 minutes.
Meanwhile, heat remaining oil in a wok on high. Cook ginger and garlic for 1 minute, until fragrant. Add pak choy and stir-fry for 2 minutes. Stir through stock and cook for another minute.
Serve chicken with ginger pak choy and steamed rice and drizzle with wok juices.