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1
In a small saucepan, combine the stock and five-spice powder and simmer over low heat for 3 minutes.
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2
Set the stock aside.
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3
In a large skillet, heat 1 tablespoon of the oil.
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4
Add the bacon and cook over low heat, turning a few times, until most of the fat is rendered and the bacon is browned, 15 to 20 minutes.
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5
Transfer the bacon to a large plate.
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6
Add the garlic to the bacon fat in the skillet and cook over low heat until golden, about 5 minutes.
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7
Add the garlic to the bacon.
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8
Add the chicken breast pieces to the skillet, season with salt and pepper and cook over moderate heat until they are browned and just cooked through, about 8 minutes.
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9
Transfer the chicken to the plate.
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10
Heat the remaining 1 tablespoon of oil in the skillet.
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11
Add the mushrooms and cook over moderate heat until all of their liquid has evaporated and they start to brown, about 8 minutes.
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12
Transfer the mushrooms to the plate.
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13
Add the wine to the skillet and simmer over moderately high heat until it is reduced by half, about 4 minutes.
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14
Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms to the skillet and cook, stirring, until heated through.
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15
Add the scallions.
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16
Transfer to a platter and serve.
