1. Cut the chicken breast into bite-sized pieces and coat lightly with the cornflour; cut the onion into thick wedges and the spring onions into 4 cm pieces, crush the garlic.
2. Cut the dried chillies into 2 cm pieces; heat half the oil in a wok and fry the cashews with the chillies for 1-2 minutes until golden, then lift out.
3. Fry the chicken in the remaining oil over high heat for 4-5 minutes until golden on all sides; lift out.
4. Fry the garlic and onion for 1 minute, then return the chicken.
5. Add the oyster sauce, soy sauce, sugar and 2 tablespoons of water and toss over high heat for 1 minute until the sauce coats the meat.
6. Stir in the cashews, chillies and spring onions and serve immediately with jasmine rice.
Tip: A favourite of Thai-Chinese cooking: the dried chillies give aroma rather than heat, so you don't have to eat them. Always fry the cashews separately, as they would go soft in the sauce – this way they stay crunchy.
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