First make the chicken and marinade. Cut the chicken into bite sized pieces. On a fresh chopping board, finely slice the chilli.

Peel and finely chop the garlic and ginger.

Place the garlic, ginger, chilli, five spice and sesame oil in a bowl along with the chicken pieces and mix through until evenly coated. Set aside while you prepare the vegetables and ingredients for the sauce.

Whisk together the sauce ingredients in a small bowl: orange juice, honey, dark brown sugar, dark soy sauce, and rice wine. Set aside.

Prep the vegetables: Peel and finely slice the red onion and peel and julienne the carrots.

Slice the sugar snaps in half and trim and slice the tenderstem broccoli into smaller bite-size pieces.

Place a large wok over a high heat and add in the sunflower oil. When it reaches smoking point, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok with a slotted spoon and rest on a plate.

Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are just tender.

Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened.

Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.