Step 1

Heat a little oil in a wok or large nonstick frying pan over medium-high heat. Stir fry the chicken in batches for 3-4 minutes until golden brown. Remove from heat and cover to keep warm.

Step 2

Return the wok to the heat and add a little more oil. Stir-fry the onion, carrot, capsicum and broccoli until tender.

Step 3

Add the fish sauce and chilli jam and stir-fry for 3-4 minutes or until well combined. Return the chicken to the wok and add half the cashews. Stir-fry until warmed through.

Step 4

Divide between serving plates and serve with steamed rice and remaining cashews.