This dish is all about the Prep. Get your ingredients organised and you'll be ready to Wok!

Take a bowl and a good pair of kitchen scissors and cut up the Chicken Fillet in to 2-3 cm chunks.

Now Dice up the Pineapple and put in to a bowl until ready to use. I use around 1/4 to 1/3 per person depending on the size of the fruit.

Peel and thinly slice the Carrots, no thicker than 2mm and put in to a jug with Boiling Water to soften slightly.

Slice the Pepper lengthways, removing the seeds and put in to another bowl with the Green Beans, as they will have the same cooking time.

To make the Sauce, in a bowl, mix together the Cornflour and Cold Water until smooth and then simply add all of the other Ingredients and stir until combined. This should be a pink/orange colour!

Lastly, cut the Red Onion in to Wedges, thinly slice the Chilli and Garlic and slice the Ginger lengthways in to 1mm thick pieces.... Now we're ready to Wok!

Add 2 tbsp of Olive Oil to your Wok and 1 tbsp to a non stick frying pan, turning both on to a medium/high heat.

Add the Cashews to the Frying Pan and once the Oil in the Wok is hot, add the Chicken.

After 2-3 minutes, once the Chicken is sealed, throw in the Onion, Garlic, Chilli and Ginger and stir in to the Chicken. Now drain the Carrots and add to wok.

After another couple of minutes add the Pineapple, Pepper and Green Beans.

By now your Cashews should have begun to take on some colour... Keep your eye on them, making sure they don't burn, stirring and taking off heat if necessary.

Empty your bowl of Sauce in to the Wok and stir so that all the Ingredients are coated.

Cook for around 5 minutes, adding a splash of water as Sauce thickens.

Whilst the Sauce cooks and thickens add your Noodles to the Cashews and stir fry for 2-3 minutes, adding a splash of water, until cooked.

Now your Sauce should be nicely thickened and your Ingredients beautifully coated... You're ready to serve!