Cut the chiken into bite size chunks. Trim and chop spring onions. Peel the ginger and cut into thin matchsticks.
Deseed the peppers and cut into bite size chunks.
Heat the oil in a wok until almost smoking. Add spring onions and ginger. Stif fry for 1 min. Add the cashew nuts and chicken. Stir fry for 3-4 minutes or until chicken is tender. Add peppers. Stir fry for 3 minutes.
In a small bowl blend cornstarch soy sauce and sherry.
Add the mixture to the wok and stir fry for 1 min. Season to taste. Serve with rice or fried rice.