Marinate the chicken cubes in the soy sauce and the sesame oil. Season with black pepper.
Heat some neutral oil in a wok. When it is hot, fry the cashew nuts until they turn golden brown. Then put them aside.
Put some oil in the wok again, and fry the marinated chicken cubes until golden brown. Sprinkle with some chili flakes if you like to have them a little spicy.
When the chicken is fried on all sides, add water and the different sauces: soy sauce, chili sauce, oyster sauce and rice vinegar. Mix everything well together and then add the dissolved corn starch.
Simmer the chicken in the sauce for another 5 minutes until it has reduced and thickened.
Serve with basmati rice and finish with a spring onion.