Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow non-metallic
dish. Add the chicken and mix well. Cover and leave to marinate for at least 3-4 hours.
Blanch the mange-touts in boiling salted water for 1 minute. Drain and refresh under cold
Drain the chicken strips and reserve the marinade. Heat the groundnut oil in a wok or large
frying pan, add the cashew nuts and stir-fry for about 1-2 minutes until golden brown. Remove the
cashew nuts from the wok or frying pan using a slotted spoon and set aside.
Add the chicken and stir-fry for 3-4 minutes, until golden brown. Add the spring onions,
mange-touts, water chestnuts and the reserved marinade. Cook for a few minutes, until the chicken
is tender and the sauce is bubbling and hot. Stir in the cashew nuts and serve with saffron