Combine Roasted Garlic & Soy Marinade, rice vinegar, ginger and Chinese five spice in a large bowl and stir until mixed well. Add the chicken and stir until fully coated. Cover and refrigerate for 20 minutes. (For a deeper flavour marinate for approx. 2 hrs.)
Meanwhile, prepare the sweet corn, spring onions, French beans and onion
Heat the oil in a wok over high heat. Add chicken mixture and stir fry in batches for about 3 minutes or until brown, taking care not to burn. Transfer each batch to a plate and cover with foil to keep warm
Add spring onion, beans, red onion and corn to wok and stir fry for about 2 minutes or until onion is soft, but still tender. Add chicken, stock, extra Roasted Garlic & Soy Marinade and sesame oil. Bring to the boil
Combine corn flour and a little cold water in a small bowl. Mix well. Add to the stirfry mixture and cook, uncovered, stirring occasionally for 3 minutes or until sauce thickens slightly
Place in individual serving bowls and sprinkle with chilli and sesame seeds. Serve with steamed jasmine rice
