5Senses | Chinese Five-Spice Stir-Fry

• 5Senses wild cinnamon bark, 2 medium pieces

• 5Senses black pepper, whole, 2 teaspoons

• 5Senses star anise whole, 4

• 5Senses cloves whole, 8–10

• Fennel seeds, 2 teaspoons

• Chicken breast, 300 g, sliced

• Soy sauce, 2 teaspoons, divided

• Chinese five-spice powder, 3–4 teaspoons, divided

• Cornstarch, 2 teaspoons, divided

• Honey, 1 tablespoon

• Water, 3 tablespoons

• Oil, 1/4 cup for frying, plus 2 tablespoons for stir-frying

• Garlic cloves, 4, chopped

• Ginger, 1 inch, minced

• Onion, 1 medium, sliced

• Carrot, 1 medium, julienne

• Capsicum, 1 medium, julienne

• Spring onion, for garnish

1. Add wild cinnamon bark, whole black pepper, whole star anise, whole cloves, and fennel seeds to a dry pan and toast on low heat until aromatic. Cool slightly and grind into a fine powder. Set aside.
2. In a bowl, combine chicken with 1 teaspoon soy sauce, 1/4 teaspoon prepared five-spice powder, and 1 teaspoon cornstarch. Mix well and marinate for 15 minutes.
3. Heat 1/4 cup oil in a pan over medium-high heat and fry the chicken until golden and crisp. Remove and set aside.
4. In a small bowl, mix 1 teaspoon soy sauce, remaining five-spice powder, honey, 1 teaspoon cornstarch, and water until smooth.
5. Heat 2 tablespoons of oil in a wok or pan. Add garlic and ginger, sauté briefly until fragrant. Add sliced onion and cook for about a minute until slightly softened.
6. Add carrots and bell peppers and stir-fry on high heat for 2–3 minutes while keeping the vegetables crisp.
7. Return the fried chicken to the pan, pour in the prepared sauce, and toss quickly on high heat until the sauce thickens and evenly coats everything with a glossy finish.