Prepare chicken by cutting if needed.

Peel and slice ginger.

Peel and chop garlic.

Clean spring onions and chop roughly. Separate the white from the green parts.

Cut florets from broccoli.

 Prepare sugar snap peas by removing the end stem and string.

Heat oil in pan. Add garlic and ginger on a low heat. Don't burn.

Turn up heat and add chicken, (skin side down if using cutlets) straight away.

Allow the chicken to brown but it doesn't need to be cooked through.

Once he chicken is browned, add the five spice powder, shao xhing rice wine and allow it to reduce/evaporite a little

Add the kepac manis, light soy sauce, dark soy sauce, chicken stock powder and water. Give it a little stir through with chicken put the lid on. Simmer on medium low heat for 25 minutes.

At about 15 mins, when the chicken has cooked, taste check the sauce using a soup spoon. If the sauce needs to be darker, add dark soy sauce, if saltier, add light soy sauce and if sweeter, add kecap manis. You can also add some white pepper and/or sesame oil at this stage if you like.

Allow the chicken to cook for a further 10 - 15 minutes (it will depend how big your chicken pieces are)

When the chicken has almost cooked it's time to make your stir fry.

Heat a pan. Add oil and garlic then quickly add the broccoli and sugar snaps or snow peas. Keep moving them in the pan so the garlic doesn't burn. Once the peas are a little browned add the bean sprouts. Add 1/2 cup of the soy sauce chicken braising sauce. Stir again and turn off heat.

Add iceberg lettuce to the soy sauce chicken serving bowl.

Add chicken pieces and then spoon over soy sauce (yummo). Add garnish.

Add stir fry to your serving dish and pour over sauce.

Eat straight away when it piping hot.

Enjoy!