Soak the chicken for 1 hour in a marinade made of the soy sauce, sesame oil and the Chinese five spice powder. Remove chicken and discard marinade.
In a wok, heat the peanut oil then brown the chicken pieces, 7 minutes. Set aside. Brown parsnip, sweet potato and turnip, about 5 minutes. Set aside. Brown carrot, onion and garlic for 5 minutes. Stir in stock, lentils and pepper then bring to a boil.
Pour into a casserole dish then stir in vegetables and chicken. Cover then bake in the oven until chicken is cooked, about 1 hour.