Place the cubed chicken breasts into a bowl with the Chinese five spice power, soy sauce, crushed garlic, lemon juice, white wine vinegar, black pepper, and chilli flakes. Mix everything together well and place the bowl, covered into the fridge for at least 20 minutes.

Heat a wok or frying pan over a low heat and dry stir fry the cashew nuts for about 3 minutes, being sure not to burn them. Once golden brown remove them from the wok and place them aside.

Heat vegetable oil in wok / pan. Remove the chicken from the marinade with a slotted spoon and stir fry for about 8 minutes until no longer pink inside.

Add all the marinade from the bowl into the wok add the broccoli florets and stir fry for a further 4 – 5 minutes.

Once everything is cooked, remove from heat, and add the cashew nuts. Mix well together.

Serve on basmati rice garnished with the freshly chopped coriander.