Method
Step 1
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Step 2
Heat about a teaspoon of vegetable oil in a pan over medium heat. Add the cashews and stir fry for about 2 minutes or until lightly browned and toasted. Remove from stove and transfer to a bowl.
Step 3
Slice the chicken into thin strips on a chopping board. Season with salt. Heat a few glugs of vegetable oil in a pan on high heat. When the pan is very hot, add small amounts of chicken (about one breast at a time) and stir-fry for a minute or two until browned and cooked through. The chicken should sizzle as it hits the pan. Transfer the cooked chicken strips to a bowl. Repeat in batches with the remaining chicken, reheating the pan between each batch.
Step 4
Add a little more oil to the pan over high heat until just smoking. Add spring onions, chillies, snap peas, red pepper and ginger and stir fry for 2 minutes or until heated through. Add the chicken, cashews, chilli jam, sticky brown sugar, lime juice and fish sauce and stir fry for about a minute or until heated through. Remove from heat.
Step 5
To serve, place the rice on the plate and top with a portion of the chicken mixture. Scatter with chopped coriander.