1.In a small jug, combine honey, soy sauce, sherry, five-spice, ginger and oil. Place chicken in medium bowl with half of the honey mixture; toss to coat chicken in marinade. Cover; refrigerate 10 minutes.
2.Meanwhile, heat and lightly oil a grill plate (or grill or barbecue) cook mushrooms and bok choy, in batches, until just tender; cover to keep warm.
3.On the same grill plate, cook drained chicken until browned both sides and cooked through. Cover; stand 5 minutes then slice thickly.
4.Meanwhile, in a small saucepan, combine remaining honey mixture with stock; bring to a boil. Stir in blended cornflour and water; cook, stirring, until sauce boils and thickens slightly.
5.Divide mushrooms and bok choy among serving plates; top with chicken, drizzle with sauce. Serve with steamed rice, if desired.