Start the rice. When it’s about mid-way through its cooking time, start the chicken.
Heat about 1 tablespoon of oil over high heat in nonstick skillet and add the chicken, seasoned with a little salt and lots of black pepper. Stir fry the chicken until browned and remove to a plate.
Add another tablespoon of oil and allow it to heat until it ripples and begins to smoke. Add the peppers and onion or shallots and stir fry for 2 minutes. Add the ginger, garlic and five-spice powder and season the vegetables with a little more black pepper. Add the sherry and shake the pan for 30 seconds, then add the honey or agave, Tamari (eyeball it) and the chicken stock. Stir the cornstarch into a little water to dissolve, then add it to the sauce and thicken for 1 minute. Slide the chicken back in and heat through for a minute more.
Serve the chicken with rice and garnish with chives.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.