MAKE SAUCE: In a medium bowl, whisk together all sauce ingredients. Set aside.

COOK RICE: Stir rice, water and butter together in a medium saucepan. Bring to a boil over medium-high heat, uncovered, stirring occasionally, then turn the heat right down as low as it can go, cover with a tightly fitting lid and cook for 10 minutes. Remove from the heat and leave to stand for 5 minutes. Uncover and fluff the grains with a fork then cover tightly and keep warm until needed.

PREP CHICKEN AND VEGETABLES: Dice the chicken and red pepper into bite-size chunks and roughly chop the garlic.

COOK CHICKEN: Heat 1 tablespoon of the oil in a large skillet or wok until very hot. Add the chicken and cook, stirring occasionally for 7 minutes, until cooked through. Remove chicken from the pan and set aside.

COOK VEGETABLES: Add the remaining tablespoon of oil to the hot pan, then add the peppers. Cook, stirring for 3-4 minutes until beginning to soften. Add the garlic to the pan and cook for 30 seconds until fragrant.

COMBINE INGREDIENTS: Pour the sauce into the pan, add the chicken pieces, water chestnuts and cashews and stir well. Bring to a boil, stirring until thickened. If the sauce is too thick, add a splash of water or white wine to the pan.

SERVE: Fluff up the rice with a fork, divide between plates, top with cashew chicken and serve immediately with fresh basil and coriander/cilantro leaves.