Place orange peel, juice of one orange, five spice powder, soy sauce, ginger, honey, sesame oil and pepper in a bowl and mix. Take one tablespoon of the mix and rub it over the chicken breast, set aside 10 minutes. Take the rest of the mixture and set aside to use with the vegetables.

Lightly toast the cashews and set aside.

Place onion, broccoli, bell pepper, carrot and bok choy in a pan over medium heat with 1 teaspoon of olive oil and the vegetable stock. Cover and cook for 3 minutes. Remove the cover from the pan, ad the rest of the orange sauce mixture, mix, cover again and cook for 3 minutes more. Uncover, add the cashews and allow to cook one or two minutes more, or until the liquids on the pan have almost disappeared.

Sprinkle the oranges with a pinch of Chinese Five Spice and Cayenne. Plate the chicken and vegetables with the sliced orange slices and warmed edamame on the side.