Chicken and cashew stir-fry

Combine marinade ingredients; ginger, chilli, garlic, soy sauce, kecap manis (sweet soy sauce), fish sauce, lime juice, oyster sauce and rice wine (Sake), and pour half over the chicken pieces, tossing to coat. Leave to marinate for 2 hours.

Heat a wok or large frying pan over a low heat, spray lightly with oil, add the onions and cook gently for a few minutes until soft. Add the extra ginger, extra garlic and corn and cook lightly for a couple of minutes. Remove chicken pieces from the marinade, reserving any remaining liquid, and add to the wok. Increase heat and toss for 3 minutes until browned. Add the broccoli, capsicum and water. Reduce to a simmer and cook for 7 minutes, stirring occasionally, until tender. Stir the remaining marinade through and heat.

Cover the vermicelli noodles with boiling water and let stand for 2 minutes, then drain. Mix the cornflour with a teaspoon of water. Move all ingredients to one side of the wok and add the cornflour mixture, stirring until it thickens to a sauce. Add the noodles, water chestnuts, cashew nuts and coriander leaves, mix everything together thoroughly and serve.