4 Chicken Breasts
1/2 cup hoisin sauce
1 medium sliced onion
1 red bell pepper
1 teaspoon ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar 
2 tbs water
1/2 cup cashew nuts

To make the marinade, measure the hoisin, ginger, honey and lemon into a bowl. Stir well, then add the chicken strips. Season with salt and pepper, and toss to coat. Cover and place in the fridge to chill for 30 minutes, or longer if possible.

Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside.

Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute.

Return the chicken and juices to the pan and toss over the heat until hot through.

Serve in a bowl with rice or salad on the side.