MARINATE CHICKEN: In a medium-sized bowl, whisk together all ingredients for the marinade. Cut the chicken into bite-sized chunks, place it into the mixture and allow it to marinade for at least 10 minutes.

COOK RICE: Stir rice, water and butter together in a medium saucepan. Bring to the boil 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.

PREPARE VEGETABLES: While the chicken is marinading, de-seed and remove any bitter white pith from the capsicums, and cut into bite-sized cubes. Peel and quarter the onion, then separate the layers. Peel and slice the garlic.

COOK CHICKEN: Heat a large frying pan or wok over high heat, then add the oil, tilting the wok or pan until it is coated. Lift the chicken out of the marinade, giving it a gentle shake and fry, stirring, over high heat for 3 minutes. Use a slotted spoon to lift the chicken out of the pan or wok onto a plate.

COOK VEGETABLES: Turn the heat down slightly and add the capsicum, onion, and garlic. Cook, stirring for 3 minutes, then add the cashews and the chicken back to the pan.

ADD SAUCE: Pour in the marinade and a little splash of water, then cook stirring for another 3 minutes until the mixture has thickened and coated the meat and vegetables, thinning with a little extra water if necessary.

SERVE: Transfer to a serving dish and serve immediately, scattered with torn basil and coriander with rice on the side.