1.Combine honey, sauce, five-spice, sherry, garlic and ginger in a small screw-top jar; shake well. Place chicken in a medium bowl, combine with half the honey mixture; cover, refrigerate for 3 hours or overnight. Reserve the remaining honey mixture, covered, in the fridge.
2.Drain chicken, discard marinade. Heat half the oil in a wok; stir-fry chicken and onion, in batches, until chicken is browned. Remove from wok.
3.Heat remaining oil in wok; stir-fry seeds until browned lightly. Return chicken to wok with pak choy, choy sum and reserved honey mixture; stir-fry until vegetables are just wilted. Sprinkle with peanuts and chilli to serve.
Baby pak choy is distinguished from baby buk choy by its pale green-coloured stems, while the stems of baby buk choy are white