Mix the corn flour and five spice in a bowl. Cut the chicken into strips and coat with the corn flour mix.
For the sauce, combine the soy sauce, honey, sweet chili sauce and apple cider vinegar in a jug. Crush the garlic into it. Peel and finely chop the ginger and add to the jug. Stir the mixture to combine all the ingredients.
Add oil to a pan or wok and fry the chicken on a high heat until it is brown on all sides. Cook for approximately 4 minutes on each side.
Slice the onion and carrot. Add to the pan and mix with the chicken on a medium/high heat for a few minutes (try to keep a little crunch in the veg, don't overcook them).
Add the sauce and let cook for a few minutes.
Garnish with some sesame seeds and sliced spring onion. Serve with rice.