Prepare the rice. Put it in a sieve and rinse under the cold tap. Put it in a bowl and cover with cold water. Leave for 30 minutes.
Heat a little oil in a saucepan. Stir fry the rice for 30 seconds then pour on enough hot water from the kettle to cover the rice and come 1 cm above it. Stir. Cover with the lid and bring to the boil. Boil for 1 minute then turn the heat off and leave to stand for 13 minutes with the lid still on.
After 13 minutes remove the lid and fork through the rice to separate the grains.
Prepare the dressing by mixing together all the dressing ingredients. Use more or fewer chillies depending on how hot you want the salad to be.
Dry fry the cashew nuts in a wok or frying pan. Keep moving the pan so they don't burn. Take them out when they are looking nicely toasted.
Add a little oil to the pan and stir fry the chicken along with the garlic.
Mix all the ingredients together and serve.
Nutritional information is approximate and a guideline only.