Cook chicken until mostly cooked, add garlic and white part of green onion towards end. Add first: capsicum, bok choy stems, cashews and edamame (1 min). Then bok choy leaves, cabbage and green part of green onion (30 seconds). Add sauce, thicken, then finish with sesame oil. Serve!

Sauce - In a jug, mix cornflour with a splash of the water until dissolved. Mix in everything else except the remaining water until dissolved. Then add remaining water.

Chicken - Toss chicken with Chinese cooking wine and pepper.

Cook - Heat the oil in a large 30 cm / 12" non stick skillet over high heat (Note 6 on cooking vessel). Add chicken then stir constantly until mostly cooked, about 2 minutes.

Add garlic and the white part of green onion, cook for 1 minute.

Add the capsicum, sugar snap peas, bok choy stem, cashews and frozen edamame. Cook 1 minute.

Add bok choy leaves, cabbage and green part of green onions. Toss with two spatulas until slightly wilted (~30 seconds).

Sauce - Add the sauce, stir and let it simmer until it becomes glossy and thickens so it coats everything beautifully, about 1 minute.

Sesame oil - Add sesame oil, toss through, then serve over rice.