Dice chicken thighs into large chunks and marinate in Bay’s Kitchen Sweet & Sour Stir-in Sauce for 1 – 2 hours (overnight if possible).
Cook on a BBQ or in the oven at 200°C / 180°C fan for 20 minutes. Meanwhile, chop the coriander and rub turmeric and oil onto the activated cashew nuts.
Roast the cashew nuts in the oven for 6 minutes at 200°C / 180°C fan.
Once chicken is cooked, place on a plate and sprinkle with coriander and cashew nuts. Season to taste.
Serve with rice and lime wedges.