Sweet Chilli Garlic Chicken

Ingredients
2 chicken breasts
2 medium sized onions
1/2 cup cashew nuts, halved (optional)
10 garlic cloves, minced
1/2" piece ginger, minced
1 tsp chilli jam (an easy substitute is to use any sweet fruit jam/ conserve and add chilli flakes to it)
3 tbsp dark soya sauce
4-10 dry red chillies (basically, use as many you want and can tolerate! Me, I use about 8)
1 tbsp corn flour, dry
1 tsp corn flour dissolved in 2 tsp water
1 tsp brown sugar
1 tsp vinegar
4-5 tbsp oil

Method
Dice the chicken into 1" pieces. In a bowl, mix the chicken with half the diced ginger and garlic, chilli jam and 1 tbsp soya sauce. Keep aside to marinate for 1/2 hour. Meanwhile, dice onions into 1/2" pieces. Roughly pound dry red chillies till you get a very coarse powder.
Once the chicken has marinated, heat the oil in a large wok. Non-stick works best. Add 1 tbsp corn flour to the chicken and mix. Fry the chicken until browned on all sides. I usually do this in 2 batches to allow the chicken enough room in the wok to brown evenly. Remove to plate lined with kitchen paper. In the same oil, add the remaining garlic and ginger. Next, add the onions and cashew nuts and saute until light brown. Now add the chillies, sugar, vinegar, soya sauce. Stir briskly and add the fried chicken. Mix well so the chicken is well coated with sauce. Now add the cornflour-water mixture and stir. Lower heat, cover with a lid and leave to simmer for 2-3 minutes or until the chicken is cooked. Remove lid, increase heat again and stir until the liquid dries up. If you want some gravy, you can skip this step and even add some extra water. The soya sauce is usually salty enough that you don't need extra salt. However, check and adjust seasoning to your taste.
That's it! Again, great with simple steamed rice. For added flavor, add a teaspoon of sesame oil to the water when steaming the rice.