Dice your onions, peppers and chicken thighs.
Pour all the marinade ingredients into a bowl with the chicken thighs and marinade for 10 mins.
Meanwhile, heat a drizzle of sesame oil in a frying pan and toast your cashews lightly. Place aside in a bowl.
Using the remains of the oil from the cashews, fry your onions and peppers in a wok, until starting to brown. Add the chicken and cook until brown.
Prepare your rice: 3 cups of rice and 6 cups of water in a pan. Bring to the boil and either place in a low oven at 140 for 25 mins (if you using an Aga or an oven-proof pan) or simmer for the same amount of time, until the rice grains start to separate.
Add the soy, spring onions and cornflour paste (mix it together in a bowl until there are no lumps). Stir-fry for a few mins.
To finish, add the cashews and a drizzle of sesame oil. Serve with the rice.