Method:

1. To make the sauce, whisk all the ingredients together until combined. Set aside.
2. Working in batches of two serves each, heat a little oil in a very hot wok or frying pan. Add one-fifth (250g) chicken and stir-fry for 2-3 minutes until almost cooked through. A 20ml sauce and toss until chicken is sticky, caramelised, and just cooked. Transfer to a tray.
3. Quickly clean wok or pan if necessary and reheat so the pan is very hot. Add a little more oil. Add one-fifth (300g) Garden Supreme IQF Carrot, Cauliflower & Broccoli, and one-fifth (70g) Riviana Baby Corn Spears. Stir-fry for 2-3 minutes until lightly charred and heated through. Add 40mL sauce and stir-fry until vegetables are coated. Return the chicken to the wok or pan and stir-fry until combined and heated through.
4. Serve stir fry with steamed Riviana Aromatic Jasmine Rice. Garnish with spring onion and cashews. Repeat, in batches, with remaining ingredients.