Wash the chicken breast and pat dry on a kitchen paper towel and slice thinly.
In an oval dish, add the minced garlic, ginger, tamari soy sauce, honey, sesame oil and Chinese five spice and add the sliced chicken, leave to marinate whilst you prep the vegetables.
Place a wok on the stove and add the marinated chicken with the sauce and cook it for 10 minutes on a medium/high heat. Spoon the chicken out of the wok and leave it on a resting plate, leaving the marinade in the wok.
Add the shallots to the wok and cook until soft and translucent. Add the mushrooms and cook for 5 minutes, then add 2 tbsp. tamari and 2 tbsp. honey and cook for a further 2 minutes, then add 50ml boiling water, together with the broccoli, red chili and cook for 5 minutes, then add the pak choi and cook for 2 minutes. Add the chicken back into the frying pan and toss it all together, cooking for a further 3 minutes.
Garnish with toasted sesame seeds, cashew nuts and coriander and serve with brown rice.