Step 1

Heat half the oil in a wok over high heat. Add half the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.

Step 2

Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.

Step 3

Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add shallot. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.

Step 4

Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.