Chicken with Bok Choy and Mushrooms

2 T honey
1/3 C soy sauce
2 T dry sherry
1 t 5-spice powder
4cm ginger (20g)
1 T peanut oil
4 x 170g chicken breasts
360g mushrooms (flat preferably)
500g baby bok choy, quartered lengthways
1 C chicken stock
2 t cornflour
2 T water
Combine honey, soy sauce, sherry, spice, ginger and oil in small jug. Place chicken in marinading dish and mix with half of marinade. Refrigerate 10 mins. Cook mushrooms and bok choy on grill/bbq until just tender, cover to keep warm. Cook drained chicken on same grill until browned both sides and cooked through, cover and stand 5 mins then slice thickly. Combine remaining marinade with stock in small saucepan, bring to boil. Stir in blended cornflour and water, cook wtirring until boils and thickens slightly. Divide mushrooms and bok choy over plates, top with chicken, drizzle with sauce. Serve with rice if desired.