Step by step recipe:

1. 1 min.
   Pour 6 tablespoons oil into a pan on medium heat. When hot, add 50 g cashew nuts.
2. 3 min.
   Fry the cashew nuts until lightly browned, stirring frequently...
3. 1 min.
   ...then drain them and save the cooking oil for later.
   
   Set aside.
4. 2 min.
   Prepare the sauce by mixing 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon rice vinegar and 1 tablespoon Vietnamese fish sauce (nuoc mam).
   
   If you enjoy spicy flavours, add some chilli to suit your own taste.
5. 3 min.
   Pour 2 tablespoonsful of the cooking oil from the cashew nuts back into the same pan on medium heat. Add the chopped 2 spring onions (scallions) and 1 garlic clove and cook for 1 or 2 minutes.
   
   Set aside.
6. 7 min.
   Still using the same pan on medium heat, use 2 more tablespoonsful of the cashew nut cooking oil to fry 350 g chicken breast, cut into small dice.
7. 1 min.
   When nicely browned, pour in the sauce...
8. 1 min.
   ...the cashew nuts, onion, garlic and the herbs of your choice. Try if possible to include some lemon balm, it's important for that "Thai" flavour).
9. 5 min.
   Leave the sauce to reduce a little, stirring frequently.
10. 
    Serve on a bed of plain white rice.