Step 1

Combine the sauces, honey, garlic, ginger, sesame oil and five-spice in a non-metallic container. Add the chicken and turn to coat in the mixture. Cover and chill for at least 4 hours or overnight.

Step 2

Preheat the grill to high and oven to 180°C. Line a tray with baking paper.

Step 3

Grill the capsicum, skin-side up, for 3-4 minutes until skin blisters and blackens. Place capsicum in a plastic bag and set aside for 10-15 minutes. Once cool enough to handle, remove and discard skin, then slice into 2cm strips. Set aside.

Step 4

Meanwhile, place the chicken on the tray, reserving marinade. Bake in the oven for 15 minutes. Turn chicken and add shiitakes to the tray, drizzle with a little extra olive oil and bake for a further 8-10 minutes until the chicken is cooked and mushrooms are tender. Cool.

Step 5

Place 1/2 cup (125ml) reserved marinade in a saucepan with the olive oil, orange juice, lime juice and extra honey. Bring to a boil, then reduce the heat to low and simmer for 5 minutes or until reduced and thickened. Cool dressing completely.

Step 6

When ready to serve, slice the cooled chicken and toss in a large bowl with the mushrooms, peas, capsicum and salad leaves. Drizzle with dressing and serve.