Combine cornflour, salt and five spice in a snap-lock bag. Add chicken and toss to coat.
Fill a wok one-third full with vegetable oil and heat over high heat. Deep-fry chicken, in two batches, for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel.
Discard vegetable oil and wipe wok clean. Heat sesame oil in wok over high heat. Stir-fry garlic and ginger for 30 seconds. Add Chinese broccoli, snow peas and carrot and stir-fry for 2 minutes. Transfer vegetable mixture to a bowl.
Add sauces, palm sugar, lime juice and fish sauce to wok and bring to the boil. Add chicken and stir-fry for 2 minutes. Add stir-fried vegetables, steamed rice and coriander to wok. Stir-fry for 2-3 minutes or until heated through. Serve.