Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Veggies

• 2 tbsp olive oil
• ¼ cup red onion, diced
• 5 carrots, organic (300g), cut into 1cm slices
• 4 green onions, chopped
• 3 cloves garlic, pressed
• 3 tbsp fresh ginger, peeled and grated or minced
• 1 cup roasted chestnuts

Sauce

• 1 ½ cup reduced sodium chicken stock
• 1 tbsp soy sauce
• 1 tbsp sugar
• 3 tbsp Shaoxing wine (紹興酒)
• 1 tbsp Sambal Oelek, (optional or reduced amount)
• 1 tbsp sesame oil
• ¼ tsp five spice, or star anise
• 1 tbsp corn starch, mixed with 3 tbsp water

Garnish

• 1 tbsp fresh cilantro, chopped

Combine soy sauce, wine, chili, sesame oil and sugar in a measuring cup and mix. Prepare veggies, and cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Heat 2 tbsp olive oil in wok, add onion and carrot, sauté for 10 minutes or until onion and carrots start to brown. Add ginger, garlic and chestnuts, sauté for a couple minutes. Add chicken stock, bring to a boil, reduce heat and simmer while cooking chicken. Add oil to large non-stick skillet and preheat over medium heat. Place chicken into skillet and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add sauce mixture to veggies and bring to low boil. Add chicken to mixture, stir to coat evenly, simmer uncovered for 5 minutes. Add corn starch and simmer until desired thickness. Serve over rice, garnish with cilantro.