Step 1

Heat a wok until very hot. Add a little oil and coat the sides of the wok with it.

Step 2

Dip about a quarter of the chicken into the egg white and then into the cornflour.

Step 3

Add to the wok and stir-fry until chicken is golden.

Step 4

Drain on paper towels and repeat with the rest of the chicken.

Step 5

Add more oil to the wok and stir-fry all of the vegetables apart from the spring onion for 4-5 minutes.

Step 6

Add the soy sauce, sherry and oyster sauce and toss the vegetables in it.

Step 7

Return the chicken to the wok and stir through the vegetable mixture, then do the same with the cashews and spring onions.