Mix the cornflour with one cup of water. Heat the oil in a wok, add the cashewnuts and stir fry briefly. Drain on absorbent paper and set aside.
Add the garlic to the same wok and stir fry briefly. Add the chicken pieces, onion and carrot and continue to stir fry for two to three minutes more.
Add the white pepper powder, MSG, salt to taste and stir in the chicken stock. Cook on high heat for two minutes, stirring continuously. Stir in cornflour mixture and capsicum pieces and cook on medium heat for two to three minutes or until the sauce coats the chicken pieces.
Add fried cashewnuts, mix well and serve hot.