2-3 chicken breasts, skinned and boned
6 tbsp. corn oil
5-6 cloves garlic, peeled and finely chopped
4-5 green onions, cut into 1 inch sections, white and green parts separated
1 - 1 1/2 tbsp. dry sherry
3 tbsp. Hoisin sauce
2 oz. roasted cashew nuts

FOR THE MARINADE:

1/2 tsp. salt
8 turns white pepper mill
2 tsp. sherry (med. dry)
1 tsp. corn flour
1/2 egg white, lightly beaten
2 tsp. sesame oil

Dice chicken flesh into 3/4 inch cubes. Put into a bowl.

Prepare marinade; add the salt, pepper, sherry to chicken. Sprinkle with corn flour and stir in the egg white to coat. Leave to marinate 15-30 minutes. Blend in sesame oil.

Heat a wok over a high heat until smoke rises. Pour in 5 tablespoons of oil and swirl it around. Add 2/3 of the garlic and the white spring onion. Stir with the spatula a few times, then add the chicken. Slide the spatula to the bottom of the wok, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the sherry around the side of the wok. As soon as the sizzling dies down, remove the chicken, still a little undercooked, to a warm plate.

Increase the heat, add the remaining 1 tablespoon oil and swirl it around. Add remaining garlic and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked. Mix in the cashews and green spring onion. Remove to a warm serving plate. Serve immediately.