Before you start cooking, take your chicken out of the fridge, open the packet and let it air Trim, then roughly chop your spring onion[s], then top, tail and slice your carrot[s] in half lengthways then slice diagonally into half-moons.

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into small, bite-sized pieces, then peel and finely chop (or grate) your ginger and garlic.

Add your diced chicken to a bowl with your cornflour and give everything a good mix up until the chicken is fully coated.

Heat a large, wide-based pan (preferably non-stick), with a generous drizzle of vegetable oil over a high heat. Once hot, add the coated chicken and soy sauce to the pan and cook for 5-6 min on each side or until the chicken has started to brown and crisp.

Meanwhile, add your white long grain rice to a pot with a lid with 225ml cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside (lid on) to steam until serving.

Once the chicken is lightly browned, add the sliced carrot, chopped pepper and half of the chopped spring onion (save the rest for later!) and cook for 2-3 min until softened.

Once the carrot and pepper have softened, add the chopped ginger, garlic and cashew nuts and cook for 1-2 min or until fragrant.

Add your mirin to the pan and cook for 30 secs. Add your hoisin sauce and 150ml water to the pan, give everything a good mix up and cook for 2-3 min until thickened and the chicken is cooked through (no pink meat!). Tip: Add another splash of water if it's looking a little thick!

Once the sauce has thickened, stir through your toasted sesame oil and remaining chopped spring onion – this is your Chinese-style cashew chicken.

Serve the Chinese-style cashew chicken over the cooked rice. Enjoy!