Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minues Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews.
Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias.
You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.