1.Heat half the oil in a wok or large frying pan on high. Stir-fry chicken 2-3 minutes until browned. Transfer chicken to a bowl.
2.Heat remaining oil in wok on high. Stir-fry carrot, zucchini, capsicum, water chestnuts, garlic and ginger for 2-3 minutes, until vegetables are just tender.
3.In a jug, whisk together soy and cornflour. Whisk in plum sauce. Return chicken to wok with bean sprouts and sauce. Stir-fry for 1-2 minutes until sauce thickens. Serve topped with cashews.
Make sure you have all your ingredients ready before you start. Keep moving the ingredients around the wok as you cook.
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