Cut the chicken into fine matchstick shreds and rub with salt.
Cut ham, celery, mushrooms, carrot and red pepper into similar sized pieces.
Thinly slice the spring onions.
Dissolve the stock cube in the water.
Add the cornflour, oyster sauce, sesame oil, and sherry.
Heat 1 tablespoon of oil in the pan.
Add chicken and cashew nuts.
Stir fry for 2½ mins.
Remove with a perforated spoon.
Add 2 tablespoons groundnut oil, mushrooms and baby sweetcorn.
Stir fry for 1 min. Add ham, celery, peas, carrot and red pepper.
Stir fry for 2 mins.
Add the stock and spring onion.
Sprinkle over crumbled chicken stock cube.
Return chicken and cashew nuts to the pan.
Add stock mixture and stir until sauce boils and thickens. Heat through for a few minutes.
Serve with boiled rice or noodles.