Roll the chicken pieces in the cornflour. Reserve any excess cornflour.

Mix together the salt, sesame oil, soy sauce and sugar in a large mixing bowl. Put the chicken into this marinade mixture and leave to stand in a refrigerator for 10 minutes.

Heat 2 tbsps vegetable oil in a large wok and stir-fry the onions, ginger and garlic for 2 - 3 minutes.

Add the mange tout and the bamboo shoots to the onion mixture. Stir-fry for a further 3 minutes.

Remove the fried vegetables, add a further 1 tbsp oil to the wok and heat through.

Lift the chicken pieces out of the marinade and

stir-fry these in the hot oil for 3-4 minutes, until cooked through.

Remove the cooked chicken pieces and clean the wok.

Add the remaining oil and return the chicken and fried vegetables to the wok, and stir in tne cashew nuts.

Mix together the remaining cornflour, the hoisin or barbecue sauce and the chicken stock. Pour this over the chicken and vegetables in the wok and cook over a moderate heat, stirring continuously, until the ingredients are heated through and the sauce has thickened.