Heat the chicken stock in a wok. Add the chicken meat and bring the stock back to the boil, stirring, then lower the heat and cook for 5 minutes. Remove the chicken using a slotted spoon and set aside.
Add the yellow bean sauce to the wok and cook for 2 minutes. Add the carrots and bamboo shoots and cook for another 2 minutes.
Return the chicken to the pan, bring the sauce back to the boil and thicken with the cornflour paste. Stir in the cashews and spring onion just before serving.