Cut the chicken into bite size. Place the chicken in a bowl and add in the marinade ingredients and mix well. Cover with a cling wrap and leave it in the fridge for 30mins.
For mild spicyness, remove the seeds from half of the dried chillies, while leaving the other half with seeds intact. Method: Use scissors to cut lengthwise on one side, then gentle lift the centre core of the dried chilli including the seeds and discard.
Soak the dried chillies in hot water for 15 mins. Wash and pat dry. Cut the chillies into half and leave aside.
Wash and remove the skin from the garlic and chop finely
Wash and remove the skin from the green onion and cut into chunks.
Toast the cashew nuts in the toaster until golden brown. Once it's ready, take it out to cool. Once completely cooled, store in an air tight jar.
Wash the spring onion and parsley. Cut the spring onion diagonally into small pieces. Cut the parsley about 1 cm lengthwise and set aside.
In a bowl, put all the sauce ingredients and stir well. Leave aside for later use.
In a wok, add in 2 TBsp of oil over medium heat. Add in the marinated chicken and fry until it is about 70% cooked ( about 8-10mins). Transfer onto a plate.
Wash the wok and heat up 2 TBsp of chilli oil and 2 tsp chilli flakes over medium heat (Optional. You can replace the chilli oil with cooking oil instead). Add in the green onion and garlic and stir fry. Then add in the dried chillies and fry till aromatic.
Add back the chicken pieces and continue to fry until the chicken is completely cooked (about 5 mins). Stir in the sauce and fry for 1-2 mins. Add in the cashew nuts and mix well.
Transfer onto a serving dish and garnish with parsley and spring onion. Serve immediately with a bowl of steaming hot Jasmine rice.