Mix 2 tbsp of the soy sauce with the sherry and ginger and rub into the chicken pieces. Set aside to marinade for 1 hour.
Cook the rice according to the packet instructions and keep in a warm place.
Heat the vegetable oil in a wok until just smoking. Add the garlic, shallots, chicken and bell peppers and stir fry for about 5 minutes or until the chicken is cooked through.
Add the cashew nuts, hoisin sauce and remaining soy sauce and fry briefly. Serve immediately on a bed of rice.