Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tbsp light soy sauce, 1 tbsp cornflour, Shaoxing wine, and white pepper. Mix well until the chicken is evenly coated. Set aside for at least 10 minutes while you prepare everything else.

Prepare the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: chicken stock, 2 tbsp light soy sauce, dark soy sauce, hoisin sauce, brown sugar, sesame oil, and 1 tbsp cornflour. Whisk until the cornflour and sugar are fully dissolved.

Prep the Vegetables: Ensure your onion, peppers, garlic, ginger, and spring onions are all chopped and ready to go. A stir-fry moves quickly, so you won't have time to chop once you start cooking.

Cook the Chicken: Heat 1 tbsp of oil in a large frying pan or wok over a high heat. Once shimmering, add the chicken in a single layer. What works best for me is cooking it in two batches to avoid overcrowding the pan, which ensures the chicken browns rather than steams. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Sauté the Aromatics and Vegetables: Add the remaining 1 tbsp of oil to the same pan. Add the onion and bell peppers and stir-fry for 3-4 minutes until they begin to soften but still have a slight crunch. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk (the cornflour can settle) and pour it all over the chicken and vegetables. Stir continuously as the sauce comes to a boil. It will thicken into a beautiful, glossy glaze in about 1-2 minutes.

Final Touches: Turn off the heat. Stir in the toasted cashew nuts and most of the sliced spring onions, reserving a few for garnish. Serve immediately.