Lemon lime chicken

As you might have discovered, asian cooking is my favorite. We eat some kind of asian food 3-4 days a week.
It never gets old, probably because of all the variations. It might be wrong to speak of asian cooking as one kitchen. 
Japanese, thai, vietnamese, chinese etc are very different even though they use a lot of the same flavour and spices. 
My absolut favorite yhough is the chinese kitchen.
This dish has a nice balance between sour, sweet and salty.  I have used both lime and lemon but feel free to use just one of them. Remember to taste taste taste  while cooking so you get the right balance.

Lemon lime chicken
4 servings
2 tbsp all-purpose flour
1 tsp chinese five spice
4 x 6 oz chicken filets, diced
Salt and pepper
4 tbsp vegetable oil
1 lime, cut in wedges
1 heaped tsp freshly grated ginger
4 tbsp honey
2 tbsp chinese rice wine, or dry sherry
1/4 cup lemon juice
1/3 cup chicken stock
2 tbsp soft brown sugar
1 tsp cornstarch, mixed with a little cold water

Start with the jasmine rice first, follow the packet instructions.
Mix flour, five spice, salt and pepper on a large plate. Dust the chicken in the flour mix.
Heat 4 tbsp oil in a wok over high heat. Fry the chicken in two batches until cooked trough.
Set aside. Drain all but 2 tbsp of oil from the wok and return to high heat.
Add lime wedges and ginger and stir fry for 2 minutes. Add honey, rice wine and lemon juice
and cook for a minute. Then add soy sauce, chicken stock and sugar. Turn down the heat and simmer
for 2 minutes. Add cornstarch mixture little by little, put back the chicken and let the chicken
heat through. Serve with jasmine rice.