A Thai crowd favourite and ready to eat in 10 minutes!
Whisk all of the sauce ingredients together in a small bowl and set aside.
Heat the oil in Saute Pan add the garlic, onion and dried chillies. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chillies.
Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (roughly 4-5minutes).
Return the cashews to the pan and toss to distribute around the pan.
Add the sauce to the pan and toss all of the ingredients to coat them well. Turn off the heat and add in the Spring Onion.
Serve immediately with a side of jasmine rice.