Mix the sesame oil, soy sauce, honey, ginger, garlic and five spice powder in a bowl or plastic container.
Dice the chicken into 3/4 to 1" pieces and marinate in the sauce. Ideally marinate the chicken for 2 to 3 hours in the fridge, but 15 minutes will do if you don't have time.
Drain the chicken in a sieve and retain the marinade.
Toss the drained chicken in the seasoned flour.
Heat vegetable oil in a wok (1/2 tablespoon for a non-stick wok, 2 tablespoons for a cast iron wok) until it's smoking, and then stir-fry the chicken until it's cooked through. Remove the cooked chicken and cover in foil on a warmed plate.
Pour the marinade into a saucepan over a high heat and boil for at least 5 minutes.
Stir fry the peppers, mushrooms and white parts of the spring onions for 2 to 3 minutes and then pour in the boiling marinade. Heat until the sauce has reduced and thickened slightly. Alternatively, you can thicken the sauce with either cornflour or arrowroot.
Once the sauce has thickened, toss the chicken in the sauce. Sprinkle the chopped green parts of the spring onions over the top at the last minute.
You can substitute the chicken in this recipe for pork, but it can go quite tough. So what I do is fry the pork to colour it and then roast it in the oven at 200 C / Gas 6 until it's cooked through.
I've tried adding chillies to the recipe but, for some reason, it really doesn't work.
Beautiful bold flavours. Really fast and easy to make. And healthy to top it all off 😄 . Left the flour out and left it simmer for 5 minutes and changed the vegetables to bean sprouts, matchstick carrots, water chestnuts and bamboo shoots. Delicious. - 26 Jun 2014