Remove chicken fillets from skin and bone. Cut meat into strips. Mix well 1 tablespoon of oil, soy sauce, sherry and spices. Pour over the chicken, cover and leave in the fridge for approx. 1 hour.
Pour hot water over the morels and leave to swell for 1 hour (or see package instructions). Peel and wash carrots. Clean and wash the leek. Drain the bamboo. Cut vegetables into strips.
Drain the chicken and catch the marinade. Heat 3 tablespoons of oil in a large pan. Fry the meat in portions on all sides for about 2 minutes until golden brown. Remove from the pan. Add the vegetables to the pan and fry for approx. 5 minutes.
Stir constantly. Take it out. Roast the cashew nuts in a pan without fat until golden brown. Mix all ingredients in the pan. Drain and add the morels. Mix the marinade with about 1/4 litre of water and pour into the pan.
Bring everything to the boil again briefly. Stir the starch in a little cold water until smooth and thicken the sauce. Season to taste. Rice tastes good with it.