For the chicken:

In a large bowl, whisk the egg, cornflour and salt. Add the chicken strips and mix until well coated.

Heat your wok or frying pan then add your vegetable oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp. Remove the chicken and place it on a paper towel to absorb the excess oil.

For the stir fry:

Discard most of the oil from your pan, leaving approximately one tablespoon. Reheat the oil over high heat, add the onion, and stir-fry for 20 seconds. Add the capsicums and cook for 1 minute.

Introduce the chicken strips back in and fry for another minute before adding the stock and soy sauce. Let it simmer for another minute or until the chicken is thoroughly cooked.

Mix in the spring onions and cashew nuts, season with sea salt and ground white pepper to taste, and transfer the mixture to a serving dish. Serve immediately with steamed rice.