Preheat the oven to 200°C. Marinate the chicken pieces in a mixture of the lime juice, fish sauce, soy sauce, dried red chilli and pepper for at least 30 minutes. Heat half of the groundnut oil in a large heatproof dish over a moderate heat until hot.
Drain the chicken from the marinade, then sear the chicken all over. Transfer to the oven and cook the legs and wings for 20 minutes before adding the breast pieces. Cook all the pieces for a further 10 minutes until cooked through with no pink showing.
A few minutes before the chicken is ready, heat the rest of the groundnut oil in a large wok over a high heat until hot. Stir-fry the peppers, mushrooms and spring onions, for 1-2 minutes.
Remove from the heat and stir through the cashews. Arrange the chicken pieces and the vegetables with cashews in serving bowls. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.