In a small bowl, mix together the soy sauce, tomato puree, honey, rice vinegar and Worcestershire sauce, and leave to one side.
Spray the wok with low calorie cooking spray and, over a medium to high heat, quickly stir fry the chicken for 2 minutes to seal the meat.
Add the onions and continue cooking for 4 minutes until they begin to soften.
Add the garlic and Chinese 5 spice, and cook for a minute stirring well to coat the chicken in the spice.
Stir in the sauce you made in step 1 and then add 150ml of water.
Add the carrots and tomatoes.
When the sauce starts to bubble, reduce the heat and allow it to simmer for 6-8 minutes, until the tomatoes and carrots are softened and the chicken is thoroughly cooked.
Sprinkle the spring onions on top and serve with boiled rice.