Trim any excess fat off the chicken then cut each one into 6-8 strips.
Make sure the ginger is finely chopped - there's nothing worse than chewing on big chunks of raw ginger!
Mix the five spice, soy sauce and oyster sauce together in a bowl and season lightly.
Heat a wok, add half the vegetable oil and heat until smoking and then tip in the chicken and season well.
Stir chicken around for 5-6 minutes, or until the chicken has changed colour and cooked through.
Tip the chicken out of the wok onto a plate and carefully wipe the wok clean with a piece of kitchen paper.
Add the remaining oil to the wok, then add the pepper and stir fry until just soft (if they get too dry tip in some of the juices from the chicken), then add the garlic and ginger and cook for a further 2 minutes.
To finish the dish, return the warm chicken to the wok, add the soy and oyster sauce mixture and warm through.