Sauce: Mix all the Sauce ingredients in a small bowl.

Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.

Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.

Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.

White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.

Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.

Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.

Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).