Instructions
Combine lemon juice, honey, sesame oil, Chinese five spice, 1 tbs soy sauce and 1 tbs sherry in a small bowl. Taste and season with salt and pepper. Set aside.
Combine the ginger, star anise, remaining soy sauce and sherry in a large frying pan. Add the chicken and place over high heat. Bring to a simmer.
Reduce heat to low and cook, covered, turning occasionally, for 10 minutes or until chicken is cooked through. Remove from heat and set aside for 5 minutes to cool slightly.
Combine the lettuce, shallots, mint and avocado in a large bowl. Drizzle with half the dressing and gently toss to combine.
Thinly slice the chicken. Place the salad among serving bowls. Top with chicken and drizzle with remaining dressing.
Serve immediately with steamed rice, if desired.