Step 1

Heat oil in a wok or large, deep frypan over high heat. Season chicken, then cook, skin-side down, for 5 minutes or until golden. Turn, then cook for a further 2 minutes or until cooked through. Remove from wok.

Step 2

Add spring onion and stir-fry for 2 minutes or until slightly softened. Add ginger and garlic, and cook for 1 minute or until fragrant. Add kecap manis, fish sauce, Chinese rice wine and sambal oelek, then cook for 2 minutes or until slightly reduced. Add carrots and peas, then cook for a further 2 minutes or until tender. Slice chicken, then scatter over the stir-fry with cashews and Thai basil.

Step 3

Serve with steamed rice and red chilli.