Authentic Thai Chicken with Cashews

2 teaspoons tapioca flour
2 tablespoons white vinegar
2 teaspoons oyster sauce
1 tablespoon sriracha sauce
2 tablespoons Thai ketchup
2 teaspoons Golden Mountain Sauce
2 tablespoons sugar
1 tablespoon light soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 teaspoon Thai pepper powder
1 tablespoon left over from frying chile (see above)
5 tablespoons water
1/2 cup cashew nuts (more or less to suit your taste)

In a small mixing bowl, mix all of the ingredients listed above. Saute this sauce in a wok until it starts to thicken (add a bit more water if it becomes too thick). Add the cooked chicken and other cooked ingredients back into the wok with the sauce. Add cashew nuts, water chestnuts and spring onion. Stir for just a moment then promptly remove from heat. Transfer to serving dish and spoon over steamed jasmine rice. Enjoy!