place chicken breast into a bowl. pour over combined hoisin sauce, garlic and ginger. mix through; marinate in the refrigerator for 1 hour or longer if time permits.
heat a large frying pan over medium high heat. spray with oil. add chicken; reserving marinade; cook 5-6 minutes per side or until cooked through. remove from heat; keep warm.
lower heat to medium; blend cornflour with 1 tablespoon of CARNATION light & creamy coconut flavoured cooking milk. add to frying pan with remaining CARNATION light & creamy coconut flavoured cooking milk and reserved marinade. stir until mixture comes to the boil and thickens slightly. add chicken and coriander; simmer to heat through. serve with bok choy.
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