Step 1

Heat vegetable oil in a large deep frying pan or wok over a high heat, add the chicken and stir-fry for 4-5 minutes. Stir through the garlic.

Step 2

Place corn flour in a small bowl, add the soy sauce and mix until there aren’t any lumps. Add the hoisin, rice vinegar, caster sugar and chicken stock stirring to combine. Pour over the chicken and bring to the boil, stirring. Add a little more stock if needed to thin the sauce. Add the cashews and remove from heat

Step 3

Serve spoonful’s ladled over cooked rice and finished with a scatter of sliced spring onions and a sprinkle of sesame seeds.