Instructions

1. Combine soy, sesame oil, Equal Spoonful, garlic and ginger in a small saucepan. Bring to the boil over a high heat. Remove from heat and cover with foil to keep warm. Set aside.
2. Heat a char-grill plate over a high heat. Put chicken fillets in a large bowl and drizzle with oil. Toss well. Char-grill chicken for 6 minutes on each side or until cooked through, then transfer to a large tray. Brush chicken with a little of the soy mixture and cover with foil to keep warm. Set aside.
3. Meanwhile, put a large saucepan of water over a high heat and bring to the boil. Add green beans and cook for 1 minute, then add sugar pea snaps and cook for a further 30 seconds or until just tender. Drain well and set aside.
4. Brush chicken with a little more of the soy mixture. Arrange on serving plates with green beans, peas and steamed rice, and scatter with shallots and sesame seeds. Serve with remaining sauce on the side.