Cut chicken into bite size pieces, marinate with salt, pepper, starch and light soy.

Heat wok and add oil. Now stir fry the chicken with garlic.

Add oyster sauce and stir for 2 minutes.

Add chicken stock/ water, season with salt, pepper and flavoured with rice wine and sesame oil.

Now add carrot, cashew nuts and zucchini, cook for another 2 minutes. Add soy sauce and thicken with corn/ potato starch slurry.

Sprinkle spring onion and serve hot