Combine chicken with marinade in a large bowl and mix well. Reserve for about 20 minutes.
Prepare and mix the sauce ingredients in a small bowl.
Heat up a wok with 5 tablespoons of extra virgin olive oil and stir-fry the garlic and ginger on low heat until lightly golden.
Add the chicken pieces and stir-fry for 5 minutes on medium to high heat. Then add the mushrooms, the sauce prepared, star anise and cloves and stir-fry for another 3 minutes. Bring to a boil and then turn the heat to low, cover with lid and simmer for 20 minutes. Stirring occasionally.