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1
1.
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2
Mix the first 7 ingredients (soy sauce through white pepper) together to form the marinade for the chicken.
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3
Cut the chicken into thin strips and place it in the marinade for 15 + minutes.
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4
2.
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5
Next, mixing ingredients 8-15 (hoisin sauce through soy sauce), assemble the sauce in a little bowl and set aside.
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6
3.
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7
Mince the ginger and garlic and set them aside in a bowl.
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8
4.
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9
Dice the veggies and set them aside in another bowl, keeping the green onions separate.
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10
5.
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11
Heat 1 Tablespoon of peanut oil in a wok or a very large skillet.
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12
When it starts smoking, add half of the chicken (drain with a slotted spoon so the marinade stays behind for the most part).
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13
It will spatter, so be ready!
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14
Add 2 teaspoons of honey, 1/8 teaspoon black pepper and 1/4 teaspoon of five spice to the chicken and fry over high heat for about 5 minutes.
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15
The honey will start to caramelize, giving the chicken a lovely dark brown crust.
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16
After 5 minutes, remove it from the wok and set aside.
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17
6.
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18
Repeat the previous step with the remaining chicken and when done remove it from the wok and set aside.
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19
7.
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20
Add the ginger and garlic to the hot wok and fry for no more than 60 seconds, stirring constantly so the garlic doesnt burn.
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21
8.
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22
Add the veggies (minus the green onions) and the salt to the wok.
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23
Cook for 4 minutes over high heat, stirring.
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24
9.
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25
Put the chicken back in and add the sauce, cooking for another 2 minutes.
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26
The sauce should thicken nicely.
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27
Taste and adjust the seasoning to your liking.
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28
10.
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29
Take off the heat and stir in the green onions.
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30
Serve over rice or noodles.
