Step 1

Combine garlic, ginger, soy, hoisin, cornflour and five spice in a bowl. Add sliced chicken and stir to combine. Refrigerate for at least 20 minutes to marinate.

Step 2

Heat peanut oil in a large frypan or wok over high heat. Add half the chicken and stir constantly until almost cooked through. Remove and set aside. Add remaining chicken and repeat. Return all of the chicken to the pan, add remaining marinade and toss to combine. Add shao hsing and allow to bubble up. Add shallots and toss to combine. Drizzle over sesame oil and serve.