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Start by mixing together all of your sauce ingredients and set aside.
Heat the oil in a pan or wok over medium heat and toast the cashews for 4-5 minutes until deep golden and crunchy, stirring regularly. Remove and set aside.
Turn the heat up high the sliced onion and chilli, cooking for around 30 seconds before adding the sliced chicken thighs.
Once the chicken is cooked, add your sauce and cook for another 1-2 minutes until it reduces and caramelises around the chicken.
Finally, toss through the toasted cashews and spring onion greens.
Serve over white jasmine rice and enjoy