Step 1

Combine chicken, sherry and cornflour in a bowl. Cover. Refrigerate for 10 minutes.

Step 2

Heat a wok over high heat until hot. Add 3 teaspoons of oil. Swirl to coat. Add half the chicken. Stir-fry for 2 minutes, or until golden. Remove to a plate. Repeat with oil and remaining chicken.

Step 3

Heat remaining 2 teaspoons of oil in wok. Add garlic, ginger, beans and onions. Stir-fry for 1 minute. Add chicken, cabbage, ketcap manis and stock. Stir-fry for 2 minutes, or until cabbage is wilted. Serve with noodles.