Heat 2 tablespoons vegetable oil in a wok to high heat.
Once smoking hot, add the onions & peppers and stir-fry for 2 minutes.
Push the onions & peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok.
Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown.
Add the cashew nuts to the wok and stir fry for a further 2 minutes.
Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat.
Add the spring onion and a drop of sesame oil to finish.
Note: If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken.
Garnish with finely sliced spring onion before serving.