Combine the ginger, garlic, sesame oil and Chinese five spice together in a large bowl. Add the chicken and onion and allow it to marinate for atleast 15 minutes.
Heat half a teaspoon of peanut oil in a hot wok and add the almonds, cooking until lightly toasted. When done, remove them from the pan and set aside.
Add 1/4 of the chicken mix to the wok, frying until nice and golden. When done remove from the wok and set aside. Repeat with the remaining batches.
Heating the remaining peanut oil, add the snowpeas and baby corn to the wok and stirfry until done to your liking. Add in the cooked chicken mixture, along with the oyster sauce and ketchap manis. Stirfry until the sauce thickens (this should take a minute or so).