A famous dish served in all Chinese restaurants around the world. The secret to making the chicken extra tasty is to coat it in egg white and cornflour and then shallow-fry it to give it a crispy coating. However, if you are pushed for time, just add the raw chicken after the ginger in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients.
You can turn this into a saucy stir-fry by adding 100ml/3½fl oz stock and then thickening the sauce by stirring in 1 tablespoon of cornflour blended with 2 tablespoons cold water. Enjoy!
For an alternative, add some cooked egg noodles with the cashew nuts and mix through for a chicken and cashew nut chow mein.