Cut the chicken into small cubes and marinate at least for 15 minutes in a little soy sauce. Cut the spring onions into thick, garlic, ginger and chilli into thin slices. Heat a generous amount of canola oil in a pan. The meat sharp golden brown fry on all sides. Then take out of the pan and drain the fat on a kitchen towel.
In the same pan sear now spring onions, garlic, ginger and chilli. Following the meat added, all with a shot deglaze rice wine and season with soy sauce. Last stir in the cashews and serve the dish with rice.