Honey Ginger Chicken

3 tablespoons oil
1 large onion, cut into wedges
1 lb (500 g) boneless chicken thighs or breasts , cut into thin strips
1 tablespoon minced garlic
2-inch piece fresh ginger root, peeled and cut into matchsticks
½ teaspoon 5 spice powder
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons honey
½ teaspoon freshly ground black pepper

finger length red chili, deseeded and cut into thin strips, for garnish
spring onion or chopped cilantro leaves, for garnish

• Heat oil in a wok over high heat until very hot. Stir fry the onion until fragrant and translucent—about 1 minute. Add chicken and stir fry for 1-2 minutes. Add garlic and ginger and stiry fry for another 30 seconds.
• Reduce heat to medium and add five spice powder, and mix well. Add fish sauce, soy sauce, and honey, and stir fry 2 minutes more until chicken is well-coated with sauce and cooked through. Remove from heat and transfer to serving platter.
• Sprinkle with black pepper and garnish with chili and spring onion or coriander leaves. Serve hot with steamed rice.