Whisk chicken stock, hoisin sauce, sriracha, tamari and cornstarch together for the sauce.
Toss chicken with five-spice powder while a large skillet heats over medium-high heat.
Add grapeseed oil and chicken; season with salt and pepper and cook 6–8 minutes until cooked through. Transfer to a platter.
Cook onion and bell pepper 3–4 minutes with a pinch of salt and pepper. Add garlic and ginger and cook 1 minute.
Add scallions, snow peas, carrots, bamboo shoots and water chestnuts; cook 2 minutes.
Return chicken and juices to the skillet. Add sauce and cook 3–4 minutes until thickened. Serve over rice.
