Stir Fried Chicken With Chilli Caramel Sauce

• 3 teaspoons garlic
• 2 tablespoons ginger
• 1/2 teaspoon five-spice powder
• 2 tablespoons soy sauce
• 1/4 cup rice wine or 1/4 cup sherry wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 750 g boneless skinless chicken breasts
• 4 tablespoons brown sugar
• 3 tablespoons rice vinegar
• 2 tablespoons sweet chili sauce
• 2 tablespoons fish sauce
• 3 tablespoons chicken stock
• 1/2 cup mushroom
• 3 tablespoons peanut oil
• 1 teaspoon jalapeno, seeded and minced
• 3 tablespoons coriander, finely chopped
• 1 large spring onion, sliced for garnish

1. COMBINE - half the garlic, ginger, five spice powder, soy sauce, salt, pepper and wine (or sherry) in a bowl.
2. ADD - cubed chicken, coat well and marinate for 4-6 hours.
3. In a separate bowl, COMBINE brown sugar, rice vinegar, sweet chilli sauce, fish sauce and chicken stock.
4. HEAT 2 tablespoons peanut oil in wok and when oil starts to smoke, add diced chicken in small batches; STIR-FRY about 3-4 minutes until golden brown; when removing each batch, keep warm until all chicken is done.
5. REDUCE heat of wok slightly and add remaining peanut oil; ADD chilli, garlic and mushrooms; STIR-FRY until soft.
6. ENJOY!

garlic, ginger, fivespice powder, soy sauce, rice wine, salt, pepper, chicken breasts, brown sugar, rice vinegar, sweet chili sauce, fish sauce, chicken stock, mushroom, peanut oil, jalapeno, coriander, spring onion

Taken from www.food.com/recipe/stir-fried-chicken-with-chilli-caramel-sauce-139024 (may not work)