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To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well.
Add in the chicken strips and season with salt and pepper.
When the chicken strips are coated in the marinade, cover the bowl and place it in the fridge for 30 minutes, or longer.
Heat the oil in a wok over a high heat.
Fry the chicken for a few minutes in two batches, until golden brown and just cooked through.
Remove from the pan and set aside.
Add a dash of oil to the wok, the cashew nuts and spring onions and fry for one minute.
Return the chicken and juices to the pan and toss until warmed through.
Serve in a bowl with rice or salad on the side.