Step 1

Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3 minutes or until golden. Transfer to a plate.

Step 2

Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

Step 3

Heat the remaining oil in the wok over high. Add the corn, asparagus, snow peas, capsicum, garlic and ginger to the wok and stir-fry, for 2-3 minutes or until the vegetables are just tender.

Step 4

Return the chicken to the pan with the plum and sweet chilli sauce and stir-fry for 1-2 minutes or until heated through. Spoon rice among serving bowls and top with the stir-fry. Scatter with the coriander leaves and serve immediately.