Finely chop the onion and crush the garlic cloves

Slice the chicken into bite-sized pieces

Add the onions, garlic and chicken to a large bowl

To the bowl, add the cornflour and soy-sauce and stir to evenly coat the chicken and onions

Cover the bowl and set in the fridge for a minimum of 30 minutes (ideally 2 hours) to marinate

After the chicken has marinated, add the oil to a wok

Add the cashew nuts to the wok and stir fry for 2 minutes

Then add the chicken and onions, stir fry for a further 5 minutes

Then add the water, mix and cook for a further 3 minutes

Add the spinach to the wok, stir and cook until the spinach reduces down - about 2 minutes

The chicken should now be cooked through, the sauce thickened, and spinach cooked - serve alongside noodles or rice

Notes

If you have little sauce when cooking - add a little more water. It seems dry at first, but by step 10 you'll have quite a bit of sauce.