Marinade:
1 egg white
1 teaspoon salt
1 teaspoon cornstarch (corn flour)
5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
2 ounces (50 grams) cashew nuts
2 teaspoons dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped as garnish (if desired)

Add the marinade ingredients to the chicken cubes, mixing with chopsticks
and adding the cornstarch last. Allow the chicken to marinate in the
refrigerator for 15 – 20 minutes. While the chicken is marinating, mix
together the dry sherry and light soy sauce and set aside. Heat the wok
and add oil. When the oil is ready, add the chicken cubes and stir-fry on
medium heat, stirring quickly to ensure that the chicken does not stick to
the wok, until it turns white. Remove the chicken from the wok and set
aside. Clean the wok with a paper towel and add one tablespoon of oil.
When the oil is ready, add the cashews and stir-fry them for about 1
minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the
dish for about another 2 minutes. If you don’t like raw spring onions, you
can add them to the dish at this time. Otherwise, remove the dish from
wok, garnish with spring onions, and serve.