1.Combine chicken with half the garlic, 1 teaspoon of the five-spice and all of the lemon grass and ginger in large bowl. Cover, refrigerate 1 hour.
2.Heat half the oil in wok; stir-fry brown onion, chilli, capsicum and remaining garlic, until onion softens. Remove from wok.
3.Heat remaining oil in wok; stir-fry chicken, in batches, until cooked.
4.Return onion mixture and chicken to wok with sauce, rind, juice and remaining five-spice; stir-fry until sauce thickens slightly. Remove from heat; toss coriander into stir-fry, sprinkle with shallots and green onion.
Fried shallots are usually served as a condiment on the table or sprinkled over cooked dishes. They can be purchased packaged in jars or cellophane bags at all Asian grocery stores; once opened, they keep for months if stored tightly sealed. Make your own by frying thinly sliced shallots until crisp and golden-brown.