Before you start, bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep onion, carrot, spring onion, garlic, ginger, corn and broccoli. Pat chicken dry, thinly slice and set aside.
Combine boiling water with cornflour and stock in a small heat proof bowl and whisk, until smooth. Add remaining sauce ingredients and set aside.
Heat oil in a large fry-pan on high heat. Add onion, garlic, ginger, spring onion, carrot and broccoli and stir-fry for about 3 minutes. Add chicken and cook for 4 minutes.
Add corn and cashews to pan along with sauce and bring to a simmer. Cook for 3-4 minutes, until chicken is cooked, veggies are tender and sauce has thickened.
To finish, prep chives.
Serve rice topped with chicken and chives.