I cubed 2 chicken breasts and seasoned them with some Chinese five-spice powder. For the stir-fry, I heated some vegetable oil in a large, nonstick skillet and browned the chicken on both sides. Then, I added in 3 bell peppers – a red, a yellow and a green, sliced. I added 2 sliced shallots and 2 cloves of minced garlic. While this was cooking, I mixed 1/2 cup chicken stock with 1/4 cup soy sauce, and whisked in 1 tablespoon of cornstarch. I added this to the pan when the veggies were cooked and let the sauce reduce. I served this on top of rice with a sprinkle of toasted sesame seeds on top.