Chicken in the Wok
Cut chicken breast into bite-size pieces. Peel carrots and cut into strips. Peel shallots and slice. Wash bok choy, drain, and cut into pieces. Wash spring onions and chop fine.
Preheat oven to 220°C (approximately 425°F). Place the peanuts on a baking sheet and roast a few minutes until golden brown.
Cut the baby corn in thick slices. Chop chiles small and soak 10 minutes in cold water. Wash bean sprouts and drain.
Heat 2–3 tablespoons oil in a large pan, add chiles, and sauté together vigorously with the chicken. Stir in 4 tablespoons soy sauce and set aside.
Heat 3–4 tablespoons oil in a wok and cook all the ingredients except the bean sprouts and cashew nuts. Add the chicken and cook briefly. Then stir in cashews and bean sprouts, cook, and then add the remaining soy sauce. Serve immediately garnished with cilantro.