Barbeque Chicken with Chilli Yumai sauce

Serves 4

4 boneless chicken breasts, skin on
3tbsp hoi sin sauce
2tbsp Mizkan Yumai
1tsp chilli sauce
1tbsp groundnut oil
Sauce:
6tbsp Mizkan Yumai
2tbsp soft brown sugar
1tsp fresh ginger puree
2tsp chilli sauce
1tbsp light soy sauce

1. Place the chicken breasts in a dish. Mix together the hoi sin, yumai, chilli sauce and oil and pour over the chicken, turning the breasts over until coated. Cover and leave to marinate in a cool place for 2-3 hours.
2. To make the sauce, heat the yumai and sugar together in a pan until the sugar dissolves. Add the ginger, chilli and soy sauce and simmer for 5-10 minutes or until reduced and syrupy.
3. Lift the chicken from the marinade and barbecue or grill for 10-15 minutes until cooked through, brushing occasionally with any marinade left in the dish. Cut each chicken breast into thick slices and serve with the sauce spooned over.
4. Accompany with stir-fried vegetables.