Cut the chicken into strips or bite-size pieces.
Place chicken in a ziploc bag and set aside.
In a pestle and mortar, crush the salt with the peppercorns. If you don’t have a pestle and mortar, you can combine fresh ground black pepper with fresh ground salt.
To the salt and pepper add the cornflour and Chinese five spice; mix to combine.
Add the salt and pepper mixture to the chicken in the bag; seal the bag and shake well to coat.
Heat 2 tablespoons vegetable oil in a wok or a large pan set over medium-high heat.
Once the oil is shimmering, add in the chicken.
Cook for about 6 to 8 minutes, or until all sides are golden brown and chicken is cooked through. Stir frequently.
Transfer cooked chicken to a plate and set aside.
Return pan to the burner and add 1 tablespoon vegetable oil.
Stir in the sliced peppers and cook for 2 minutes.
Add the white parts of the green onions and the chopped bok choy; continue to cook for 2 more minutes.
In the meantime, in a small bowl combine soy sauce and honey and whisk until incorporated.
Return chicken to the skillet.
Stir in the honey and soy sauce mixture; continue to cook for 2 to 3 more minutes, or until everything is well coated and cooked through. Remove from heat.
Serve over rice.
Garnish with green onions, sesame seeds, and cilantro.