100g green beans, cut on a slant into 3-4cm lengths
100g sugar snap peas, string removed
1 red chilli, sliced
DIRECTIONS
Mix together the soy sauce, honey and ginger. Place the chicken into a small container and pour the soy mixture over the chicken. Cover the container and refrigerate overnight, if time allows.
Lay a large piece of aluminium foil out and place a smaller piece of baking paper in the centre. Arrange the chicken and remaining marinade on the baking paper. Lift the foil up at the edges and loosely fold at the top and sides. Place the foil with the chicken inside into the Health Steam basket. Set in the refrigerator until the pre-heat is complete.
Fill the removable cooking bowl with 800ml cold tap water – this should be level with the 2 cup marking on the inside of the cooking bowl. Close the lid.
Press the START/CANCEL button to turn on the multi cooker. Press MENU until STEAM is illuminated. Adjust the time to 20 minutes (depending on the size of the chicken breast, more time may be required – this timing is based on 2 x 250g chicken breasts).
Press START/CANCEL to begin preheating. The multi cooker will beep when the pre-heat is complete.
Place the Health Steam basket into the removable cooking bowl. Close the lid.
After 15 minutes has passed, carefully open the multi cooker, gently open the foil and add the beans and broccoli. With 5 minutes remaining on the timer, add the sugar snap peas.
The multi cooker will beep when the function is complete. Be sure that the chicken is cooked before removing from the Health Steam basket.
Carefully remove the Health Steam basket and serve on steamed rice with sliced chilli.
