Step 1

Cook rice in a saucepan of boiling water for 12 minutes or until tender; drain.

Step 2

Meanwhile, heat half the oil in a wok over high heat; stir-fry chicken, in batches, until browned all over and cooked through. Remove from wok.

Step 3

Heat remaining oil in wok; stir-fry onion, garlic and five spice for 3 minutes or until onion softens. Add beans; stir-fry for 4 minutes or until tender.

Step 4

Return chicken to wok with sauces and cashews; stir-fry until sauce boils and thickens slightly.

Step 5

Just before serving, stir in basil. Serve stir-fry with rice; top with chilli.