2 tablespoons vegetable oil
1 large onion , cut into wedges
1 lb boneless skinless chicken thighs , cut into 2 inch pieces
6 cloves garlic , thinly sliced
1 tablespoon grated ginger
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons soy sauce
½ teaspoon five-spice powder
fresh cilantro stem (for garnish)
Heat oil in the wok.
Add onion and stir-fry until golden.
Add chicken and stir-fry until browned.
Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
Toss to combine.
Cook until chicken is nicely glazed and heated through.
Place on serving platter and garnish with cilantro sprigs.
Source : yummly