Bang bang chicken
Mix the shallots, coriander and chicken breast in a bowl.
In a mini blender, blend the lime juice, garlic, sesame oil, soy sauce and toasted cashews.
Place into a frying pan and cook gently until golden. Toss the sauce with the chicken salad.
Heat the vegetable oil in a wok and stir fry the pak choi for one minute.
To serve, pour the warm salad onto the pak choi leaves on a large plate and garnish with lime halves.