Rinse the rice and place in a saucepan. Cover with enough water to cover the rice by 2.5cm (1inch). Bring to the boil, cover with a tight fitting lid and simmer over a very low heat for 20 minutes.
Meanwhile, Mix together the soy sauce, honey and Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.
Heat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes.
Add the chicken and marinade and stir fry for 5 minutes. Now add the mushrooms and stir-fry for 3-5 minutes. Cut into a think chunk of chicken to ensure it is cooked through, with no pink showing. Serve with cooked rice and garnish with coriander leaves.
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