Step 1

1. Combine the chicken, cornflour, soy sauce, oyster sauce, chilli, garlic and ginger in a small bowl, tossing to coat the chicken well. Cover and refrigerate for at least 30 minutes (chicken can be marinated up to 12 hours in advance).

Step 2

2. Heat the oil in a wok or frying pan over medium–high heat, then add the chicken mixture and stir-fry for 1 minute. Add the capsicum, carrot and spring onion and stir-fry for 1 minute or until the vegetables begin to soften and the chicken is browned.

Step 3

3. Add the rice wine, cashew nuts and sesame oil, if using, and toss to combine well. Remove from the heat and serve immediately with the steamed rice.