Method:
1 Heat oil in a wok over high heat, stir-fry chicken for 4-6 minutes to brown all over, add carrots, chilli and julienned wombok, stir-fry for 1 minute then add vinegar and ketcap manis and cook for a further minute.
2 Arrange the wombok leaves on a plate, top with the chicken mixture, scatter with cashews and coriander to serve.